The Navel of Chanum
the navel of chanum

Here we have a savory but delicious version of a sweet recipe from Istanbul! Of course, this is a difficult and demanding recipe and you need experience to find the balance in the filling materials.
Good luck!

for the pastry:
• 1 kg of flour
• ½ l of water
• 1 tps olive oil
• vinegar
• salt
for the filling:
• 1 kg mince meat (veal)
• 2 onions, chopped
• 1 spring onion, chopped
• 1 glove of garlic, chopped
• 1 tea cup tomato juice
• 1 tsb tomato paste
• ½ tea-cup of chicken juice
• ½ tea-cup of vegetables
• 1 small bunch of mint
• 1 small bunch of parsley
• ½ kilo béchamel
• 100 gr parmesan
• 50 gr gouda
• salt and pepper
• 100 gr sweet red wine
• 50 gr olive oil
• 50 gr butter

We put all of the pastry ingredients in a bowl and we knead them till the pastry is soft.
We leave it for few minutes to relax, till we prepare the filling.
We melt the butter and the olive oil in the fry pan and we sautee the mince meat. We add the salt, the pepper, the onions, the garlic and after 5 minutes we sprinkle pour with the wine. We add the tomato, the chicken and the vegetable juice, the parsley, the mint and we cook for 15 more minutes, until it’s ready. We add the cheese, we stir it and we leave it to get cool.
We make sure that the filling isn’t getting washy, ’cause the juice will spoil the pie. We’ll have 10 sheets of the pastry we’ve made. We roll them out one by one, we put some filling on the edge and wrap in a roll. We smear a baking pan with sunflower oil, we arrange the rolls like a snail and we bake at 180C for 20 minutes, till it’s brown.

Tip: This is not an easy recipe to try to do. Combine it with a glass of White wine aged in barrel from the Vidiano or from the Chardonnay variety.