Ingredientes
- Shredded chicken breast1 kilogram
Cebola0.5 kilogram- Thin bread (Sharak)5 bread
Sumagre1 cup
Azeite1.5 cup
Canela em pó1 teaspoon
Pimenta preta1 teaspoon
Sal1 teaspoon
Passos
- 1
Place the chicken breast in a pot over heat and add water to cover it.
10 minutosUtensílios necessários:
Panela - 2
Leave the chicken breast on the heat until cooked, then remove from heat. Let it cool, then shred it.
15 minutos - 3
Slice the onion into rings, then fry in a pan with 1/2 cup of oil until softened.
10 minutosUtensílios necessários:
Frigideira - 4
Add the sumac over the onions, then the shredded chicken and fry well. Then add the spices and salt.
5 minutos - 5
Leave the chicken and onion filling on the heat, stirring continuously for 5 minutes, then remove the pot from the heat.
5 minutos - 6
Divide the bread loaf into 4 sections in the shape of triangles.
5 minutos - 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 minutos - 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 minutosUtensílios necessários:
Forno
Fatos nutricionais
Cebolapor 100gSumagrepor 100gAzeitepor 100gCanela em pópor 100gPimenta pretapor 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.