Islama (Chicken)
Release Date: 25-02-2008
Islama is a dish from Kastamonu region, very practical Asu My mother makes a lot. If you want, you can bake it after the whole process is finished, or you can consume it as in the recipe below. If you don't like chicken broth like me, you can never approach :)
Ingredients for Islama (Chicken) Recipe
- 3 phyllo dough
- 3 cups chicken stock
- 2 Chicken Breasts
- 1 cup crushed walnuts
Fabrication:
- Boil the chicken breasts until well cooked and set aside the water. Shred the cooked chicken by hand or with a fork.
- Lubricate the pyrex, roll the phyllo and cut it into pieces. Wet each piece with the chicken broth you separated and place it in my debt.
- After placing all the phyllo sheets, pour the remaining chicken broth over the phyllo sheets.
- Finally, add the fried butter and walnuts in the cezve and serve hot.
Hello, first of all, I would like to thank you for the effort given rather than the recipe, it is a very good meal, I am from Samsun, but I travel a lot due to the name, on this occasion, there is no food that I did not taste :-) I tasted this dish with the name of Banduma, I was hosted in an old mansion in Kastamonu, it was a wonderful place. taste, I recommend to everyone, greetings
THIS MEAL IS OF KASTAMON BUT SINOP IS CLOSE WE CAN SHARE WITH THEM :D
MY LIFE WANTED HEALTH TO YOUR HANDS
Where is Kastamonu Ya. Sinop food. Wetting is with rooster meat. It is also with red meat. Where did Kastamonu food come from?
Nice flavor. Thanks to my friends from Kastamonu, I met Islama. It is also made with mushrooms grown in Kastamonu. I liked the stuffed mushroom more.
Greetings,
You can add black pepper, red pepper and some milk to the water in which you soak the dry phyllo.
First of all, thank you for the effort of the friend who set out, I, as a Kastamonu, learned about Islam from my father and it is a shame to say that it is very beautiful, I make it very beautiful, but as your friend said, the dough should be dry, so if we wet the dough ourselves, it will be better in dry form, in short, if there are people who do not try to eat with it, it is very nice, you should try it already. Bon appetit, I'll make it tonight and I'm patiently waiting to eat it
Good
site.
Dear Sevilay, thank you very much for this nice comment and the information you have given. I will definitely try it in the future. Thanks a lot!
Dear Nilay, As you know, I am from Kastamonu myself. And I know Islama very well. I will give some different information in the recipe with your permission. First of all, phyllo is not the yufka we know. We buy DRY YUFKA from the phyllo under the name of Islamalık phyllo. Then we fold these phyllo dough, cut it into baklava and dip it in chicken broth as indicated in the recipe and wet it. But before that, we lightly grease the tray. After soaking, we lightly fry them on the stove. We definitely do not add chicken broth to it. Enough as it gets wet. (When it comes to soaking, we dip it in chicken broth well.) Then we shred the chickens and sprinkle them on. It gets better this way. I learned this from the master of the craft, that is, from my late grandmother. This way you can't get enough of it. So to speak "Sleep next to you for dinner" :))))
I am from Kastamonu and it is Kastamon's food :)