1. Cook the Chicken:
Wash and dice the chicken breast.
In a frying pan, cook the chicken over medium heat until it releases its juices and then reabsorbs them.
Add 2 tablespoons of butter and stir until the chicken is lightly browned.
2. Add Vegetables and Seasonings:
To the pan with the chicken, add the diced potatoes and carrots. Cook until they begin to soften.
Add the peas, thyme, cumin, black pepper, and salt. Stir to combine.
Stir in the tomato paste and cook for another few minutes until all ingredients are well mixed and aromatic. Set aside to cool.
3. Prepare the Béchamel Sauce:
In a separate saucepan, melt 2 tablespoons of butter over medium heat.
Add the flour and stir constantly until the mixture becomes a golden paste and emits a nutty aroma.
Gradually whisk in the milk, ensuring there are no lumps.
Season with a pinch of salt and some black pepper. Continue to cook and stir until the sauce thickens.
4. Assemble the Kebabs:
Preheat your oven to 180°C (356°F).
Cut each sheet of yufka into three equal parts, making six pieces in total.
Place a portion of the chicken and vegetable mixture in the center of each yufka piece.
Fold the yufka over the filling to create a parcel or bundle. Place each bundle seam-side down in a greased baking dish.
5. Add Béchamel Sauce and Bake:
Pour the béchamel sauce evenly over the yufka bundles in the baking dish.
Bake in the preheated oven for 30-40 minutes or until the tops are golden and the sauce is bubbly.
6. Serve:
Let the “Saray Kebabı” cool slightly before serving. This dish is best enjoyed hot and can be paired with a light salad or some crusty bread.