Two tablespoons of chopped parsley.
A pinch of each: salt, black pepper, and turmeric.
Two tablespoons of soft butter.
A sprinkle of grated mozzarella cheese .
Three medium boiled and mashed potatoes.
Half a boiled and crumbled chicken.
Medium onion, finely chopped.
A large clove of crushed garlic.
Half a teaspoon of: paprika, mixed spice, black pepper and turmeric.
Two tablespoons of parsley.
Half a grated carrot.
Two and three-quarters cups of water.
Five tablespoons of powdered milk.
A cube of chicken broth. Four tablespoons of flour.
Four tablespoons of vegetable oil.
How to prepare
Mix potatoes with butter, parsley and spices in a deep dish and set aside.
Mix the filling ingredients in a suitable frying pan over medium heat and stir for several minutes until the onions become soft.
Take an appropriate amount of potatoes, make a cavity in it, put a spoonful of the filling, close it, round it, and arrange it in a suitable tray or glass dish.
Repeat the step until the amount of potatoes and filling is finished.
Put the milk in the water and stir it well until it dissolves.
Heat the oil in a suitable pot over medium heat, add the flour and stir it slightly until its color begins to change.
Gradually add the milk, stirring constantly, then add the chicken stock cube and stir until it dissolves and the sauce becomes thick.
Pour the béchamel over the potatoes, then sprinkle the cheese and place the tray in the preheated oven at medium heat until the cheese melts and browns.