( 6 pieces Siniora Chicken Breast )  

( 120g kunafeh dough )  

( 250g butter )  

( 1.2kg celeriac, cubed )  

( 800ml milk )  

( 100g onions, chopped )  

( 10g garlic, chopped )  

( 20g butter

( 400g broccoli leaves, blanched )  

( 20g onions )  

( 10ml corn oil )  

( Seasoning, to taste )  

 

Roll out kunafeh dough and brush with butter, add the chicken breast and roll, roll again and brush with butter. Place in the deep fryer for six to eight minutes, until the dough is golden brown. In a pot, add the butter on medium heat, sauté the onions and garlic but do let them brown. Add the celeriac cubes and sauté for two to three minutes with the onions and garlic. Add the milk and let simmer until the celeriac is cooked through. Season and then blend until a smooth velvety consistency is achieved. In a sauté pan, place some corn oil and sauté the onions for two minutes. Add the broccoli leaves and sauté. Adjust the seasoning and serve.