Ingredients:
Chicken: 400 grams
Dried onions: 2 heads
Pomegranate: 40 grams or lavash: 20 grams
Wheat flour: about 440 grams
Oil: 100 grams
Salt
Black pepper
Sumaq
Cinnamon
Preparation:
To prepare the chicken, first sift the flour. By sifting the flour, both the foreign bodies inside the flour are cleaned and the flour is ventilated to make the dough and the dough better.
After sifting the flour, mix water and salt and knead the dough. The dough should be slightly firm. It should not be soft. After kneading the hard dough, it is divided into small logs. It spreads from these small logs to the sleep by means of an arrow. The thickness of the spread top is about 1 millimeter.
Once the dough is spread and ready, it is cut into round shapes. For a neat and easy cut, a plate is placed on top and cut with a knife. In this way, a neat and full round sleep is obtained.
Preparation of chicken stuffing:
The main part of the chicken thigh is used for cooking. This is because the thigh meat is more fatty.
Chicken is cleaned of bones. After that, the cleaned chicken pieces are passed through a meat grinder and minced. After that, the onion is passed through a meat grinder. Mix the minced onion and minced meat well.
This chicken leg is added to the minced meat, pomegranate seeds or lavash and mixed.
When preparing the chicken, the bread, which we first cut into a circle, is carefully spread on the table. The stuffing we make from chicken is spread neatly and evenly from one end of the top to the other. The empty part of the top is folded over the part that is stuffed.
The edges are folded and glued together. The crescent-shaped qutab is ready to be baked.
Optionally, fry in hot oil in a frying pan or without oil on a plate.
When the pole is ready, it is served hot. Baked poles are lightly greased and sprinkled with sumac and stacked on top of each other.
Bon Appetit!
