Chicken-Walnuts on Pastry
(Islama - Tarihi Kastamonu Bandurması - Ottoman Kitchen)
Yufka (Turkish phillo pastry) or thinnest lavash bread (Tortilla), cut in 10 cm long and in 2 cm width
Cooked chicken, skinless, boneless, pulled apart
Chicken broth or stock
Red Pepper Sauce:
1 tsp butter
1/2 tsp red pepper
Soak the yufka or lavash bread strips into the chicken broth. Roll them up and place the pastry close enough to each other so that they don't unroll in a shallow pot.
If you use lavash bread and are not able to roll them up, cut them in medium size squares and place one on the top of the other in a shallow pot. If it is difficult to soak them into the chicken broth, pour it all over them.
Meanwhile, boil the walnuts with some chicken broth for about 2-3 minutes. Spoon out the walnuts-chicken broth mixture all over the pastry. Arrange the chicken pieces over the pastry. Place the shallow pot on stove and cook over low heat until the bottom of the pastry turns to light golden.
Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the dish. Serve immediately with Ayran.