PULLET STUFFED WITH MUSHROOMS
Orkide Joy of the Table Bucket Margarine, Orkide Sunflower Oil
INGREDIENTS 
4 pieces of pullet fillet
400 g of mushroom (diced)
100 g of red bell pepper (sliced into thin strips)
½ an onion (fine diced)
50 g of shredded kashar cheese
Thyme
1 meal spoon of tomato paste
1 meal spoon of yoghurt
margarine
400 g of mushroom (diced)
100 g of red bell pepper (sliced into thin strips)
½ an onion (fine diced)
50 g of shredded kashar cheese
Thyme
1 meal spoon of tomato paste
1 meal spoon of yoghurt
margarine
RECIPE 
Sautée the onion, red pepper and mushroom in a pan in Orkide Joy of the Table Bucket Margarine.
Tenderize the pullet fillets under a nylon film until the meat is very fine. Take off the film and place the fried vegetables on the meat and then roll and close up the meat into a sack shape.
Place the sacks on a grill on pan with the tip of the sack facing the pan or the grill. Cook at medium heat for about 7 minutes in Orkide Sunflower Oil. Place on a serving tray. Beat the tomato paste and the yoghurt together in a bowl. Pour on top of the pullets. Bake in a pre-heated oven for about 15 minutes.
Gratia our Executive Chef Nejdet Polat
Tenderize the pullet fillets under a nylon film until the meat is very fine. Take off the film and place the fried vegetables on the meat and then roll and close up the meat into a sack shape.
Place the sacks on a grill on pan with the tip of the sack facing the pan or the grill. Cook at medium heat for about 7 minutes in Orkide Sunflower Oil. Place on a serving tray. Beat the tomato paste and the yoghurt together in a bowl. Pour on top of the pullets. Bake in a pre-heated oven for about 15 minutes.
Gratia our Executive Chef Nejdet Polat
