Chicken Goulash Fingers

ريم فقوسةChef

Ingredients

• Half a kilogram of goulash dough
  0.5 kilogram
• Half a cup of ghee, melted
  0.5 cup
• Half a kilogram of chicken breast, cut like shawarma
  0.5 kilogram
• 2 carrots, sliced thinly
  2 pieces
• 2 green peppers, sliced thinly
  2 pieces
• 1 large onion, sliced thinly
  1 piece
• 1 tomato, diced
  1 piece
• Salt and black pepper
  0
• 1 tablespoon of olive oil
  1 tablespoon
• 1 egg
  1 piece
• Half a cup of yogurt
  0.5 cup

Steps

1. 1

   In a pot over heat, fry the chicken slices for 5 minutes, add the onion and stir for 2 minutes, then add salt, pepper, and olive oil, followed by the pepper slices and stir for 2 minutes. Add the tomato and carrot slices and stir quickly, then turn off the heat.

   Required Tools:

   Pot

   5 min
2. 2

   Brush every 3 sheets of goulash with ghee and place a quantity of the filling, roll tightly like a roll, then arrange in a tray and cut into three parts, and pour the yogurt and egg mixture over them.

   10 min
3. 3

   Place the tray in the oven at 170 degrees.

   Required Tools:

   Oven

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags