Place chicks in a heavy saucepan with a lid and sauté for ten to fifteen min at a low temperature until the gravy has reduced. When it starts to sizzle in the pot, remove from the fire and fish out the chicks.
In the same saucepan, add the butter and fry the onions in it for three to four minutes until golden. Add the peppers and stir for a minute. Add the tomatoes and stir for four to five minutes.
Put chicks again in the saucepan, add salt and tap water and cover the saucepan. When the contents begin to boil on the stove, reduce temperature and simmer the chick in forty min until soft. Cool in the cooking pot.
Then remove the meat from the bones, chop into small pieces and stir into the tomato mixture.
Cut yufka in half and brush with a tiny bit of melted butter. Spread the filling on the yufka pieces and fold them over each other from the corners like envelopes. Place in a greased baking dish and brush the surface with melted butter.
Bake in heated oven at 250 C for about 5 min until yufka turn light golden brown color. Place on preheated plate on the table.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!