Banduma | Kastamonu-Style Chicken and Yufka Casserole

Put the chicken pieces in a pot with cold water, a whole onion, and salt, then bring to a boil and skim off the foam. Cook over low heat for 45–50 minutes. The chicken is safely cooked when a thermometer inserted into the thickest part reads 74°C / 165°F and no pink remains near the bone. Strain and save the broth; it will be used throughout the dish.

Once the chicken has cooled, remove the skin and bones. Shred the meat by hand into finger-width strands. Do not chop it with a knife; cut meat will dry out in the casserole.

Warm the strained chicken broth and pour it into a wide bowl. Dip the yufka sheets one at a time, keeping each in the broth for no more than 3 seconds. The yufka should soften but not tear in your hands.