Directions
- 1Refer to: Lepénykenyér Kornél konyhájából for flatbread preparation.
- 2Cut the chicken meat into strips (similar to stew, pencil thickness) and place them in a suitable bowl.
- 3Add one tablespoon of mustard, the spice mix, and the oil, then mix thoroughly.
- 4Cover with foil and let it rest in the refrigerator until ready to use, even overnight.
- 5Mix 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.
- 6Thoroughly mix the sauce and set it aside until ready to use.
- 7Start 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.
- 8It is best to store all chopped vegetables in separate containers until serving, making it very easy to prepare the plates when serving.
- 9Place 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.
- 10While 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.
- 11Pile 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
- 25 g Friss élesztő
- 50 ml Napraforgó olaj
- 250 ml Víz
- 16 g Só
- 16 g Cukor
- 1 kg Csirke felsőcomb filé
- 25 g Gyros fűszerkeverék görög sültek fűszerkeverék
- 100 ml Napraforgó olaj
- 1 ek Dijoni mustár
- 0.5 közepes db Kígyóuborka
- 4 közepes db Paradicsom
- 1 közepes db Lilahagyma
- 1 kis fej Vöröskáposzta
- 1 db Fejessaláta
- 100 ml Tárkonyecet
- 100 ml Olívaolaj extra szűz, szűretlen
- 200 ml Görög joghurt
- 200 ml Tejföl 20%-os
- 50 ml Víz
- 1 ek Olívaolaj extra szűz
- 2 gerezd Fokhagyma
- 1 ek Kapor
- 0 ízlés szerint Só
- 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.
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