Stuffed Challah

בס"ד

Shabbos challahs are just delicious, but occasionally there could be leftovers. So what should you do about them?
I'd recommend making stuffed challah. I used the whole loaf challah in this recipe, but even half a challah could work well here.

I filled my challah with minced chicken and some vegetables, and it came out delicious.

Ingredients:

Sweet challah

300 grams ground chicken

260 gram canned tomatoes puree

Red paprika

Black pepper

Salt

Grilled chicken seasoning

3 carrots, peeled and diced

Yellow, red and green bell peppers, diced

Onion, diced

Water, filled in the empty tomato can

Egg whisked with water, for brushing

Oil for frying

Preparation:

Heat oil in a pan and fry the onion. Add the carrots, bell peppers, and ground chicken and mix.

Add the tomato puree, seasons, and the water, mix, and cook on low heat with a lid until the veggies and meat are cooked.

Cut the challah on the side and fill with the meat and veggies mixture.

Heat the oven to 180 degrees celsius, brush the challah's top with the egg and bake for 15 minutes.

Slice and serve.
 Bon appetite :-)