Musakhan

İlkay Akyüzآشپز

مواد تشکیل دهنده

• 6 loaves of bread, specific for musakhan
  6 loaf
• 2 chickens, cleaned and cut into 8 pieces
  2 chicken
• 2 liters of water, for boiling
  2 liter
• 3 tablespoons of vegetable oil, for frying the chicken
  3 tablespoon
• A pinch of spices, chicken spice, black pepper, cinnamon, cumin for boiling the chicken
  0
• 6 cups of onions, chopped into cubes or slices
  6 cup
• 1/2 cup of olive oil, for frying
  0.5 cup
• 1/2 cup of chicken broth
  0.5 cup
• 3 tablespoons of sumac
  3 tablespoon
• 1/2 teaspoon of black pepper
  0.5 teaspoon
• A pinch of black seed
  0
• A pinch of spices
  0
• 1/2 cup of olive oil, for dipping
  0.5 cup
• 1 cup of toasted pine nuts
  1 cup
• 1 cup of chicken broth
  1 cup
• 1/4 cup of sumac
  0.3 cup

مراحل

1. 1

   Clean the chicken and cut it, then fry it over the heat. When its color changes, add the spices and water and boil until cooked, then add salt and set aside.

   ابزارهای مورد نیاز:

   تابه

   قابلمه

   10 دقیقه
2. 2

   Fry the onions in all the olive oil over low heat, add all the spices and let it cook until tender, then add salt and chicken broth, let it boil for 3 minutes with the chicken broth, then remove from heat.

   ابزارهای مورد نیاز:

   تابه

   10 دقیقه
3. 3

   Brush the bread first with chicken broth and then with olive oil on both sides, then evenly distribute the onions and sprinkle with toasted pine nuts. Prepare all the loaves and place them one by one in a preheated oven at 200°C for 10 minutes from the bottom until browned from the top, then remove and set aside covered with aluminum foil.

   ابزارهای مورد نیاز:

   فر

   10 دقیقه
4. 4

   Remove the chicken pieces from the broth and sprinkle with olive oil, a pinch of salt, and sumac, and place in the oven to brown only from the top.

   ابزارهای مورد نیاز:

   فر

   5 دقیقه
5. 5

   Serve the musakhan loaves garnished with browned chicken and pine nuts alongside yogurt and a vegetable salad.

   5 دقیقه

حقایق تغذیه

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

ویژگی‌ها و برچسب‌های رژیمی