Ingrédients
- Shredded chicken breast500 grams
- 1 medium onion, sliced5 pieces
Huile d'olive0.3 cup
Huile de maïs1 tablespoon- Flatbread (shrak), saj4 loaves
- Hot water1 cup
- Chicken broth cube0.3 cube
- Salt and black pepper0
Sumac2 tablespoons- A pinch of cinnamon0
- A pinch of curry0
- A pinch of cardamom0
Mesures
- 1
Clean the chicken breasts and cut them into small cubes.
5 minutes - 2
In a pan over high heat, add olive oil and a tablespoon of corn oil. When the oil is hot, add the chicken breasts and keep them on high heat to prevent them from releasing their juices while stirring. When the color changes, add the sliced onions while stirring, then add salt, pepper, and spices.
10 minutesMatériel requis:
Poêle à frire - 3
When the onions soften, add the sumac and stir, then remove from heat and let cool slightly.
5 minutes - 4
Dissolve a quarter of the broth cube in a cup of water and set aside.
5 minutes - 5
Cut each loaf of bread into eight triangles and place a heaping tablespoon of the mixture in each triangle, then roll them like a sandwich and arrange them next to each other in a large greased tray with some broth.
10 minutesMatériel requis:
Plaque de cuisson - 6
Once the rolls are filled and wrapped, brush the top with some broth, then place in a preheated oven at 450°F on the bottom rack until browned on the bottom, then brown the top and serve.
10 minutes
Faits nutritionnels
Huile d'olivepour 100gHuile de maïspour 100gSumacpour 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.