1Refer to: Lepénykenyér Kornél konyhájából for flatbread preparation.
2Refer to: Lepénykenyér Kornél konyhájából for flatbread preparation.
3Refer to: Lepénykenyér Kornél konyhájából for flatbread preparation.
4Cut the chicken meat into strips (similar to stew, pencil thickness) and place them in a suitable bowl.
5Cut the chicken meat into strips (similar to stew, pencil thickness) and place them in a suitable bowl.
6Cut the chicken meat into strips (similar to stew, pencil thickness) and place them in a suitable bowl.
7Add one tablespoon of mustard, the spice mix, and the oil, then mix thoroughly.
8Add one tablespoon of mustard, the spice mix, and the oil, then mix thoroughly.
9Add one tablespoon of mustard, the spice mix, and the oil, then mix thoroughly.
10Cover with foil and let it rest in the refrigerator until ready to use, even overnight.
11Cover with foil and let it rest in the refrigerator until ready to use, even overnight.
12Cover with foil and let it rest in the refrigerator until ready to use, even overnight.
13Mix the yogurt and sour cream until smooth. Dilute with a little water, season with crushed garlic, chopped dill, salt, and pepper, and a little extra virgin olive oil. Optionally, add a twist to the flavors with a little freshly squeezed lemon juice.
14Mix the yogurt and sour cream until smooth. Dilute with a little water, season with crushed garlic, chopped dill, salt, and pepper, and a little extra virgin olive oil. Optionally, add a twist to the flavors with a little freshly squeezed lemon juice.
15Mix the yogurt and sour cream until smooth. Dilute with a little water, season with crushed garlic, chopped dill, salt, and pepper, and a little extra virgin olive oil. Optionally, add a twist to the flavors with a little freshly squeezed lemon juice.
16Thoroughly mix the sauce and set it aside until ready to use.
17Thoroughly mix the sauce and set it aside until ready to use.
18Thoroughly mix the sauce and set it aside until ready to use.
19Start by preparing the vegetables: cut the lettuce into approximately 4-5 mm strips, the cucumber into approximately 5x5mm cubes, finely chop the red onion, and shred the cabbage. Cut the tomatoes into slices or wedges as desired.
20Start by preparing the vegetables: cut the lettuce into approximately 4-5 mm strips, the cucumber into approximately 5x5mm cubes, finely chop the red onion, and shred the cabbage. Cut the tomatoes into slices or wedges as desired.
21Start by preparing the vegetables: cut the lettuce into approximately 4-5 mm strips, the cucumber into approximately 5x5mm cubes, finely chop the red onion, and shred the cabbage. Cut the tomatoes into slices or wedges as desired.
22It is best to store all chopped vegetables in separate containers until serving, making it very easy to prepare the plates when serving.
23It is best to store all chopped vegetables in separate containers until serving, making it very easy to prepare the plates when serving.
24It is best to store all chopped vegetables in separate containers until serving, making it very easy to prepare the plates when serving.
25Place a frying pan on the heat and heat it up. Without added fat, place the marinated meat into the pan and cook thoroughly, turning frequently. It is important to cook on high heat throughout so that the meat browns and does not release moisture, preventing it from becoming soggy or steamed.
26Place a frying pan on the heat and heat it up. Without added fat, place the marinated meat into the pan and cook thoroughly, turning frequently. It is important to cook on high heat throughout so that the meat browns and does not release moisture, preventing it from becoming soggy or steamed.
27Place a frying pan on the heat and heat it up. Without added fat, place the marinated meat into the pan and cook thoroughly, turning frequently. It is important to cook on high heat throughout so that the meat browns and does not release moisture, preventing it from becoming soggy or steamed.
28While the meat is cooking, prepare the plates: put a mixture of the chopped vegetables on each plate, salt and pepper to taste, then season with a little tarragon vinegar and good quality extra virgin olive oil.
29While the meat is cooking, prepare the plates: put a mixture of the chopped vegetables on each plate, salt and pepper to taste, then season with a little tarragon vinegar and good quality extra virgin olive oil.
30While the meat is cooking, prepare the plates: put a mixture of the chopped vegetables on each plate, salt and pepper to taste, then season with a little tarragon vinegar and good quality extra virgin olive oil.
31Pile the cooked meat on top of the vegetables, season with the yogurt sauce, and serve with sliced flatbread. French fries or steamed jasmine rice can also be served as a side dish.
32Pile the cooked meat on top of the vegetables, season with the yogurt sauce, and serve with sliced flatbread. French fries or steamed jasmine rice can also be served as a side dish.
33Pile the cooked meat on top of the vegetables, season with the yogurt sauce, and serve with sliced flatbread. French fries or steamed jasmine rice can also be served as a side dish.
Ingredients
500 g Finomliszt
500 g Finomliszt
500 g Finomliszt
25 g Friss élesztő
25 g Friss élesztő
25 g Friss élesztő
50 ml Napraforgó olaj
50 ml Napraforgó olaj
50 ml Napraforgó olaj
250 ml Víz
250 ml Víz
250 ml Víz
16 g Só
16 g Só
16 g Só
16 g Cukor
16 g Cukor
16 g Cukor
1 kg Csirke felsőcomb filé
1 kg Csirke felsőcomb filé
1 kg Csirke felsőcomb filé
25 g Gyros fűszerkeverék görög sültek fűszerkeverék
25 g Gyros fűszerkeverék görög sültek fűszerkeverék
25 g Gyros fűszerkeverék görög sültek fűszerkeverék
100 ml Napraforgó olaj
100 ml Napraforgó olaj
100 ml Napraforgó olaj
1 ek Dijoni mustár
1 ek Dijoni mustár
1 ek Dijoni mustár
0.5 közepes db Kígyóuborka
0.5 közepes db Kígyóuborka
0.5 közepes db Kígyóuborka
4 közepes db Paradicsom
4 közepes db Paradicsom
4 közepes db Paradicsom
1 közepes db Lilahagyma
1 közepes db Lilahagyma
1 közepes db Lilahagyma
1 kis fej Vöröskáposzta
1 kis fej Vöröskáposzta
1 kis fej Vöröskáposzta
1 db Fejessaláta
1 db Fejessaláta
1 db Fejessaláta
100 ml Tárkonyecet
100 ml Tárkonyecet
100 ml Tárkonyecet
100 ml Olívaolaj extra szűz, szűretlen
100 ml Olívaolaj extra szűz, szűretlen
100 ml Olívaolaj extra szűz, szűretlen
200 ml Görög joghurt
200 ml Görög joghurt
200 ml Görög joghurt
200 ml Tejföl 20%-os
200 ml Tejföl 20%-os
200 ml Tejföl 20%-os
50 ml Víz
50 ml Víz
50 ml Víz
1 ek Olívaolaj extra szűz
1 ek Olívaolaj extra szűz
1 ek Olívaolaj extra szűz
2 gerezd Fokhagyma
2 gerezd Fokhagyma
2 gerezd Fokhagyma
1 ek Kapor
1 ek Kapor
1 ek Kapor
0 ízlés szerint Só
0 ízlés szerint Só
0 ízlés szerint Só
0 ízlés szerint Fekete bors frissen őrölve
0 ízlés szerint Fekete bors frissen őrölve
0 ízlés szerint Fekete bors frissen őrölve
Equipment
tálserpenyő
Tips
For cooking the meat, it's important to cook it on high heat to ensure it fries and doesn't release moisture, preventing it from stewing.
For variations, lamb or pork can be used instead of chicken.