Sunday, August 10, 2008

Manisa Kabob

2 eggs
1 cup milk
1/4 cup vegetable oil
1 cup flour
2 tsp salt
1 lb boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1/2 lb. mushroom, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
1/2 tsp black pepper
1/2 tbsp salt
1 tbsp vegetable oil
7 slices mozzarella cheese

Break the eggs into a bowl and whisk well. Add flour, salt, vegetable oil and milk. Whisk the batter until it is smooth. Put one scoop(1/4 cup) batter into the 8 in. non-stick skillet. Preheat your pan over medium heat. As you pour the batter, twirl the pan around. Use a spatula to turn the crepe over. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula. Unfortunately I'm not:( I know it is not easy the first time but it gets easier as you practice. You will make 6 or 7 crepes with this batter.
Now prepare the filling:
Saute the garlic and onion with vegetable oil until golden brown. Put the mushroom and carrot in and cover the lid. Cook until they are tender. Add the bell pepper and cook 5 more minutes. Put the chicken breast into the pot and turn over the heat to high. Stir it continuously. When all water evaporates, saute it for 10 more minutes. Turn off the heat when the chicken has cooked through.
Preheat the oven to 350F.
Put one crepe on a large oven-proof plate or platter. Put 2 tbsp filling onto the middle of the crepe and fold the sides of the crepe up around the filling to form a ball. Turn the crepe (now a kabob) over and place on a tray. Repeat with the other crepes. Put one slice of cheese on top of each kabab. Put the tray into the oven for 10 minutes until all the cheese is melted. Serve hot.
Manisa Kabab

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