Ingrédients
- Shredded chicken breast1 kilogram
Oignon0.5 kilogram- Thin bread (Sharak)5 bread
Sumac1 cup
Huile d'olive1.5 cup
Cannelle moulue1 teaspoon
Poivre noir1 teaspoon
Sel1 teaspoon
Mesures
- 1
Place the chicken breast in a pot over heat and add water to cover it.
10 minutesMatériel requis:
Marmite - 2
Leave the chicken breast on the heat until cooked, then remove from heat. Let it cool, then shred it.
15 minutes - 3
Slice the onion into rings, then fry in a pan with 1/2 cup of oil until softened.
10 minutesMatériel requis:
Poêle à frire - 4
Add the sumac over the onions, then the shredded chicken and fry well. Then add the spices and salt.
5 minutes - 5
Leave the chicken and onion filling on the heat, stirring continuously for 5 minutes, then remove the pot from the heat.
5 minutes - 6
Divide the bread loaf into 4 sections in the shape of triangles.
5 minutes - 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 minutes - 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 minutesMatériel requis:
Four
Faits nutritionnels
Oignonpour 100gSumacpour 100gHuile d'olivepour 100gCannelle mouluepour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.