Wash the carrots, peel them, and grate them on a fine grater.
Combine the minced chicken, fried onions, grated carrots, salt, spices, paprika, and mix well. Cover with cling film and put in the refrigerator while we prepare the sauce.
In a dry pan, add sugar, soy sauce, olive oil, Apple cider vinegar, garlic squeezed through a press.
Wash the tomatoes, chop them and put them in a blender. Grind until a homogeneous mass.
Add tomato puree and ketchup to the pan and mix.
Wash the bell pepper, remove the seeds, cut into small cubes, and send it to the sauce. Then add the sesame seeds. Bring the mass to a boil. In a separate container, mix 1 tablespoon of starch with two tablespoons of water. Pour the mixture into the pan. Cook the sauce until it thickens for about 1-2 minutes on the lowest heat.
Cover the baking dish with pita bread (optional).
Using a pastry syringe or bag, without a nozzle, squeeze the sausages out of the minced meat.
Fill out the entire form.
Then add the sauce and spread evenly. Cook in an oven preheated to 190 degrees for 35-40 minutes.