Ingredients
12 filo pastry, sheets
1 chicken
4 onions
1 tomato
8 tablespoons of butter
2 glasses of hot water
1 teaspoon of salt
pepper
1 teaspoon of basil

  
 
  Preparation
Cut the chicken into sections of breast, legs and back, and remove the ribs from flesh. Put the pieces into,a saucepan, add 2 1/2 tablespoons of butter and cook the flesh for 10 minutes, stirring occasionaly. Slice the onios and add them to the chicken. When the onion is browned add the peeled and chopped tomato, salt, black pepper, and 2 glasses of hot water, and cook for 1 hour. Remove the cooked chicken from the saucepan,
and separate the cooked flesh from the bones. Cut the chicken into small pieces, and put it back into the sauce in the saucepan.
Melt the rest of the butter in a small pan. Arrange the sheets in pairs. Take one of the pairs, brush one yufka with the melted,
butter an put the second one on top. Brush the second sheet with melted butter and fold the pair into a rectangular shape,
with the ungreased parts at the top. Do the same with all the pairs. Divide the prepared chicken into 6 equal portions and,
fill the pastry sheets with them. Fold the pastry over the fillin, and place them on a tray., leaving one inch between each.
Brush the folded pies again with the butter. Put the tray in a moderate oven. Cook for 20 minutes until the tops are, browned and serve hot. Enjoy