Ingredienti
- Shredded chicken breast1 kilogram
Cipolla0.5 kilogram- Thin bread (Sharak)5 bread
Sumac1 cup
Olio d'oliva1.5 cup
Cannella in polvere1 teaspoon
Pepe nero1 teaspoon
Sale1 teaspoon
Passi
- 1
Place the chicken breast in a pot over heat and add water to cover it.
10 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Padella - 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 minUtensili necessari:
Forno
Fatti nutrizionali
Cipollaper 100gSumacper 100gOlio d'olivaper 100gCannella in polvereper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.