Ingredientes
- Chicken, approximately1 kilogram
- Medium-sized onions3 pieces
- Ground sumac3 tablespoons
Cominho1 teaspoon
Pimenta preta moída1 teaspoon
Folhas de louro2 leaves
Azeite0.5 cup- Bread, saj or Iranian bread3 loaves
Sal1 teaspoon
Passos
- 1
Cut the chicken into 4 pieces, removing the skin and fat, clean and wash with water.
5 minutosUtensílios necessários:
Faca
Tábua de corte - 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 minutosUtensílios necessários:
Panela - 3
Remove the chicken pieces from the pot, completely remove the bones.
5 minutos - 4
Slice the onion into thin, long strips, sauté with olive oil in a frying pan until wilted and golden.
10 minutosUtensílios necessários:
FrigideiraFacaTábua de corte - 5
Add the chicken to the onions and stir for 5 minutes, then add the sumac and remove from heat.
5 minutos - 6
Cut the Iranian bread loaves in half and brush both sides with olive oil.
5 minutos - 7
Place the chicken and sumac mixture in the halves of the loaves, roll them up, sealing the ends.
5 minutos - 8
Place the loaves in a tray and toast in the oven at 180 degrees Celsius for 10 minutes. Then serve.
10 minutosUtensílios necessários:
Forno
Bandeja
Fatos nutricionais
Cominhopor 100gPimenta preta moídapor 100gFolhas de louropor 100gAzeitepor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.