Ingredients
kilo Turkish chicken
teaspoon cinnamon
2 onion sliced
kilos chopped tomatoes
cup melted butter
2 tbsp olive oil
2 eggplant cut sliced
1 Chicken Spice Cube
كيلو kilo of fillet dough
2 teaspoons cumin (not crushed)
2 tbsp coriander (not ground)
Salt, pepper and raw almonds as desired
How to prepare
Heat the olive oil with a medium heat frying pan, add cilantro and cumin seeds and cook for 1 minute. Add cinnamon, eggplant slices and onions,
Cook on low heat for 10 minutes
Add the tomato slices, then separate the chicken broth cubes and add to the pan, and cook without cover for 20 minutes
Meanwhile, put the chicken slices in a separate bowl with water, salt and pepper on high heat, and when boiling, reduce the fire, and cover the dish until the chicken is cooked
When the chicken matures, move it to the vegetable pan, then turn a little, then turn off the fire and set it aside until it cools
Place the filo chips in a greased mold (cylindrical shape measuring 23 cm), so that part of it is inside the mold and part of it outside the edges of the mold,
Each sheet must be painted with butter before placing it on the other
Put the chicken and vegetable filling inside the mold, and wrap the outer fillet chips on the filling randomly as you like, then butter the surface
Transfer the pie to the oven to bake at 200 ° C for 30-35 minutes
Remove the pie from the oven, cover the surface with butter and sprinkle with raw almonds, and bake for another 10 minutes until it becomes a light golden color.
And we immediately offer hot
