Zutaten
- Shredded chicken breast1 kilogram
Zwiebel0.5 kilogram- Thin bread (Sharak)5 bread
Sumach1 cup
Olivenöl1.5 cup
Gemahlener Zimt1 teaspoon
Schwarzer Pfeffer1 teaspoon
Salz1 teaspoon
Schritte
- 1
Place the chicken breast in a pot over heat and add water to cover it.
10 MinBenötigte Werkzeuge:
Topf - 2
Leave the chicken breast on the heat until cooked, then remove from heat. Let it cool, then shred it.
15 Min - 3
Slice the onion into rings, then fry in a pan with 1/2 cup of oil until softened.
10 MinBenötigte Werkzeuge:
Bratpfanne - 4
Add the sumac over the onions, then the shredded chicken and fry well. Then add the spices and salt.
5 Min - 5
Leave the chicken and onion filling on the heat, stirring continuously for 5 minutes, then remove the pot from the heat.
5 Min - 6
Divide the bread loaf into 4 sections in the shape of triangles.
5 Min - 7
Place two tablespoons of the filling inside each piece of bread, ensuring to brush the bread with oil, and roll it into a cone shape, making sure to seal it from the bottom.
5 Min - 8
Place the musakhan sandwiches in a baking dish greased with olive oil, and put them in the oven until the tops of the sandwiches are browned.
10 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Zwiebelpro 100gSumachpro 100gOlivenölpro 100gGemahlener Zimtpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.