Crispy Creamy Chicken Lavash Cones

Ingredients

• 2 Chicken breasts (Cut into small cubes; approximately 500 g)
• 1 Onion (Chopped; approximately 110 g)
• 1 Green bell pepper (Chopped; approximately 75 g)
• 1 Red bell pepper (Chopped; approximately 120 g)
• 200 ml Cream (1 package)
• 1 çay kaşığı Salt
• 1 çay kaşığı Dried mint
• 1 çay kaşığı Paprika
• 1 çay kaşığı Dried oregano
• 3.5 Lavash (3–4 pieces; each lavash will be cut into quarters)
• 1 yemek kaşığı Flour (Adhesive paste for sealing the cones; mix with water until paste-like)
• 2.5 yemek kaşığı Water (Mix with the flour to prepare an adhesive paste)
• 1 su bardağı Flour (For coating)
• 2 Eggs (Beaten; for coating)
• 1 su bardağı Breadcrumbs (For coating)
• Vegetable oil (For frying; enough for deep-frying. The nutritional calculation assumes approximately 30 g of absorbed oil.)

Steps

1. 1

   Cut the chicken breasts into small, bite-sized cubes. Chop the onion, green bell pepper, and red bell pepper, and prepare all the ingredients.

2. 2

   Heat a large skillet over medium-high heat. Add the diced chicken and sauté until it releases its juices, the juices evaporate, and the chicken is fully cooked; the chicken should not remain pink inside.

3. 3

   Add the chopped onion, green bell pepper, and red bell pepper to the chicken. Continue cooking, stirring, until the vegetables soften and become lightly sautéed.

4. 4

   Add the salt, dried mint, paprika, and oregano. Stir the mixture briefly until the spices become fragrant.

5. 5

   Pour the 200 ml of cream into the skillet and mix thoroughly with the chicken filling. Once the cream has heated through and is fully incorporated, remove the skillet from the heat and let the filling cool slightly.

6. 6

   Prepare the sealing paste: mix 1 tbsp of flour with 2–3 tbsp of water until smooth, thick, and paste-like.

7. 7

   Cut the lavash into quarters. Roll each piece into a cone shape. Apply the flour paste to the overlapping seam and press firmly so the cone stays sealed.

8. 8

   Fill the prepared lavash cones with the creamy chicken filling. Do not overfill them; leave some space at the top so the filling does not spill out during coating.

9. 9

   Prepare three separate bowls for coating: place the flour in one, crack and beat the eggs in the second, and place the breadcrumbs in the third.

10. 10

    Coat each filled cone in the flour, then the beaten eggs, and finally the breadcrumbs. Make sure the breadcrumbs cover all sides and adhere especially well to the seam.

11. 11

    Heat the vegetable oil in a deep skillet. The oil should be very hot so the cones brown quickly without absorbing too much oil. Aim for approximately 175–180°C for safe frying.

12. 12

    Carefully place the coated lavash cones into the hot oil. Work in batches if necessary; do not overcrowd the skillet. Fry until golden brown and crisp on the outside.

13. 13

    Remove the fried cones from the oil using tongs or a slotted spoon and transfer them to paper towels. Drain briefly, then serve hot.

Notes

Seal the seams of the cones very well with the flour paste; otherwise, they may open during frying. Ensuring that the oil is hot enough prevents the lavash from absorbing too much oil.

Nutrition per serving

• main
• snack
• chicken
• crispy
• fried
• Turkish
• street-food
• comfort-food