Julienne Recipe
This recipe presents 2 options for serving everyone’s favorite Julienne. This recipe is sure to be useful to lovers of this dish, such as my husband, who asked me to cook him this dish for his birthday, which was celebrated on the river… You can’t refuse a birthday, but carrying ceramic molds with you is not an option… So we will cook in edible form!!!
Servings Prep Time
12 5minutes
Cook Time
60minutes
Servings Prep Time
12 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Boil the breast in salted water with the addition of bay leaf, allspice and black pepper. When it cools down, cut into small pieces or twist in a meat grinder.
  2. Cut the mushrooms thinly, fry in vegetable oil, add salt. If desired, you can add onions to the mushrooms.
  3. Mix the mushrooms with the chicken, add a little chicken broth so that the filling is not dry, but does not flow, the chicken will take what is needed.
  4. Divide the pita bread into squares, put the filling in the middle, add a little mayonnaise, put a piece of cheese on top.
  5. We roll up the envelope, fasten it with a toothpick, (I thought to bake in the oven), then, when everything was ready, pull out the toothpicks and fry in a frying pan, add a little vegetable oil, fry for a minute on each side, first put the seams down. Pancakes can be used instead of lavash.
  6. The same filling can be put in ready-made waffle tartlets, season with mayonnaise grated cheese and bake in the oven or microwave until the cheese melts (5-7 minutes in the oven and 2-3 in the microwave).
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