Very tasty cake that will saturate and cheer up in the coolest autumn weather. The recipe is made with small changes: I have chicken and Turkey meat, and in the recipe of the author chicken and duck meat.
Cut chicken fillet, Turkey breast fillet and Turkey thigh fillet into cubes. Put the meat in a bowl. Add salt and white pepper to taste. Stir.
Heat the pan. Fry the poultry meat in a dry pan until Golden brown ~ 5 minutes.
The fried meat is transferred to a bowl.
Now prepare the cheese filling. Grate Suluguni cheese on a coarse grater. Postpone a small part of the cheese (it will be needed for sprinkling the cake). The rest of the cheese put in a bowl.
In the grated cheese, beat 4 eggs.
Cut the green onions and dill.
Add the herbs to the cheese. Stir until smooth.
Ready the stuffing.
Now take a thin "Armenian pita bread" cut 4 circles the size of the pans.
Heat two frying pans and add butter. Turn down the fire. Moisten the circles of pita bread in cold water. Put in a pan on a sheet of pita bread. Pita fry on one side until Golden brown, and then spread the cheese filling in the middle of the sheet of pita bread. Distribute over the surface, leaving free edges.
On top lay a layer of meat.
Then again put the cheese filling. Cover the top with a wet pita.
When the lower pita is browned, turn over. Repeat the same with pita bread on another pan.
Prepare the sauce "a La béchamel." Heat the pan add three types of oils: olive, sunflower and butter.
Add a tablespoon of flour.
Fry flour, stirring all the time with a whisk.
Pour 10 % cream. Evaporate until thick. Add salt, white pepper to taste. Stir.
Pour in the dry white wine and add a pinch of sugar. Evaporate until thick.
Cover the baking sheet with parchment and grease with sunflower oil. Spread on parchment one layer of pita bread with filling.
Top lubricated with pita bread cooked sauce.
Close the second pita bread with filling and again lubricate the sauce. Sprinkle with postponed Suluguni cheese. Put in the oven for 8 minutes at 200 degrees.
Ready pie spread on a plate.
Garnish with lemon, tomatoes, halves of cherry tomatoes, Basil, dill and green onions.