Recipe

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• 1 package. phyllo dough (1 lb.)
• filling
• 2 pieces of chicken breast
• half bunch of parsley
• 1 tsp salt
• 1/2 tsp black pepper
• bechamel sauce
• 1 1/2 tbsp butter
• 3 tbsp flour
• 1 cup milk
• salt
• on top
• 1 egg yolk
• sesame
• black cumin seeds

• 1 Boil the chicken breasts.
• 2 Chop finely cooked chicken breasts, parsley, salt and black pepper with a food processor.
• 3 Preparing the béchamel sauce:
• 4 Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
• 5 Sift the flour into the butter a little at a time stirring continuously to combine them.
• 6 Add the milk a little at a time.
• 7 Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
• 8 Turn heat off. Add a little bit of salt.
• 9 Stir occasionally until it is in room temperature.
• 10 Combine chicken and sauce.
• 11 Open the package of phyllo dough, put them on the counter and cut into half.
• 12 By using two sheets at a time, put a tablespoon from the mix, secure the ends by folding the edges, and roll.
• 13 Stick the ends with a little bit water or milk.
• 14 Place them onto the oven pan, glaze with the egg yolk, and sprinkle with sesame and black cumin seeds.
• 15 Bake for 25 mins. (or until they become golden color outside)
• 16 app. 19 pieces.