Ingredients
- 120 g plain yogurt
- 2 pressed garlic cloves
- Saffron filaments
- 1 tablespoons of raisins
- 500 g chicken cooked in small pieces - poached in broth or leftover roast chicken
- 1 tablespoons of blond grapes
- 1 cs of cives
- 1 tbsp of coriander
- 1 tablespoon of dill
- 1 cs of tarragon
- 50 g of melted butter
- 3 Lebanese breads
- 1 tablespoons of various seeds - sesame, squash, flax...
- salt and pepper
Preparation
- Prepare the stuffing by mixing the saffron, garlic, grapes, yogurt and cives. Blend, then add the chicken and other herbs. Season with salt and pepper. Set aside.
- Heat the oven to 180° and brush the bottom of an ovenproof dish with melted butter.
- Line the bottom of the dish with a good piece of Lebanese bread, brush with butter again, then pour in the filling.
- Cover with Lebanese bread and brush with remaining butter. Sprinkle with small seeds.
- Place in oven and bake for about 15 minutes. The pie is ready when the top of the dish becomes golden and crispy. The bottom will have absorbed the moisture from the force and become very soft.
Notes
Recipe from the wonderful book "Kaukasis" by Olia Hercules
Did you make this recipe?Mention @annas.eats_firecooking