Ingredjenti
- Chicken, approximately1 kilogram
- Medium-sized onions3 pieces
- Ground sumac3 tablespoons
Kummin1 teaspoon
Pepper iswed mgħaffeġ1 teaspoon
Fjuri tal-laurel2 leaves
Żejt tal-oliva0.5 cup- Bread, saj or Iranian bread3 loaves
Salt1 teaspoon
Passi
- 1
Cut the chicken into 4 pieces, removing the skin and fat, clean and wash with water.
5 minGħodda meħtieġa:
Sikkina
Bord ta'qata' - 2
Place the chicken pieces in a pot with some water, salt, black pepper, bay leaves, half a chopped onion, and cumin, simmer for an hour.
60 minGħodda meħtieġa:
Kazzola - 3
Remove the chicken pieces from the pot, completely remove the bones.
5 min - 4
Slice the onion into thin, long strips, sauté with olive oil in a frying pan until wilted and golden.
10 minGħodda meħtieġa:
PanSikkinaBord ta'qata' - 5
Add the chicken to the onions and stir for 5 minutes, then add the sumac and remove from heat.
5 min - 6
Cut the Iranian bread loaves in half and brush both sides with olive oil.
5 min - 7
Place the chicken and sumac mixture in the halves of the loaves, roll them up, sealing the ends.
5 min - 8
Place the loaves in a tray and toast in the oven at 180 degrees Celsius for 10 minutes. Then serve.
10 minGħodda meħtieġa:
Forn
Tazza
Fatti tan-Nutrizzjoni
Kummingħal kull 100gPepper iswed mgħaffeġgħal kull 100gFjuri tal-laurelgħal kull 100gŻejt tal-olivagħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.