Birgül "Rose" Duyar, is a caterer for the Turkish community of Arkansas and Little Rock’s Turkish Food Festival. Rose is an active participant in charity work assisting families and children, and also spearheads several outreach programs. For her tireless work, Rose was awarded the Citizen's Achievement Award from the Little Rock Police Department. Currently, she does catering and teaches classes here at Eggshells.

Turkish Potato Boats

Ingredients:

Potato Boats and Filling

• 6 large russett potatoes, peeled, hollowed, and soaked for 1 hour minimum
• 2-3 tablespoons liquid of oil
• 1 tablespoon of butter
• 1 medium onion
• 1 lbs. of chicken tenderloin
• 1 small red bell pepper
• 2 chili peppers
• 5-6 mushrooms
• 2-3 cloves of chopped garlic
• 2 medium tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon each of thyme, cumin, black pepper, chili pepper
• 1 teaspoon of salt
• mozarella cheese, shredded

Bechamel

• 1 cup milk
• 1 tablespoon flour
• 3 tablespoons butter
• 1 beaten egg
• salt to taste
• pepper to taste
  

Tomato Sauce

• 1 tablespoon of tomato paste
• 1/2 teaspoon salt
• 2 cups of hot water

Instructions:

1. Bake potatoes in 400 degree oven for one hour, or air fry at 400 degrees for approx. 10 minutes.
2. In a hot skillet, add onions and butter. Cook until transluscent. Add the chicken, cook until white.
3. Add the rest of the vegetables and spices, mix until spices are spread evenly. Cook for an additional 5 minutes on low heat. This will complete the chicken "filling" for the boats. Once finished, take the hollowed potatoes and add the chicken filling.
4. Mix tomato paste, water, and salt in small pot over medium-high heat, let simmer. Pour in a casserole dish/baking pan. Place the filled potatoes on top of the tomato sauce, bake at 350 degrees for 15 minutes.
5. Make a roux for bechamel sauce, beginning with milk and butter. Once melted, stir in flour, beaten egg, and gradually add milk, whisking constantly (this prevents lumps). Stir in salt and pepper, remove from pan, and cover with plastic wrap.
6. Remove potatoes from oven and spoon some bechamel sauce on top of each. Top with mozarella cheese, and bake for an additional 10 minutes. 
   
   

Interested in taking a class with Rose Duyer? Click here to browse all available cooking classes!