Step 1

Slice your chicken into small slices. If you are using chicken breast, you can slice it lengthwise into thin steaks. Mix the ingredients for the marinade in a large bowl and coat the chicken in it.

Step 2

Now place the meat on a large sheet of cling film. Roll the meat in the film into a large roll, twisting the ends so it resembles a large candy. Fasten the rolls with kitchen twine, or bag clips and place them in the freezer for at least 3-4 hours.

Step 3

Mix in instant yeast and sugar to the lukewarm water and let the yeast activate for 10 minutes. You should see bubbles forming on the surface. If they don't your water might have been too hot and you should start over again.

Step 4

In the meantime preheat your oven to the lowest setting.

Step 5

Combine the flour and the salt in a large mixing bowl. Add the yeast water and knead the dough for approximately 5 minutes to a sticky dough.

Step 6

Turn off your oven, and open the door for the heat to escape. Cover the bowl with a tea towel and place it in the oven to rise for about an hour.

Step 7

Turn off your oven, and open the door for the heat to escape. Cover the bowl with a tea towel and place it in the oven to rise for about an hour.

Step 8

Line a baking tray with parchment. Remove the dough from the oven. Cover your hands with some flour, as the dough is very sticky, and briefly knead again to remove any excess air. Now divide the dough into three parts.

Step 9

You want the bread to be quite thick, so you will later be able to cut it and fill it. Form three oval-shaped pieces of bread directly onto the baking parchment, with a thickness of 2-3 cm. Dust the top with a little flour, as otherwise the top will be sticky. Cover with a tea towel and place it back in the turned-off, but warm oven for another hour.

Step 10

Remove the tray from the oven and preheat the oven to 200°C/ 392°F top to bottom heat. Brush the top of the bread with some olive oil and sprinkle with nigella seeds and sesame. Bake the bread for 12-15 minutes.

Step 11

Mix all the ingredients in a small bowl and grate in the garlic clove and leave the rest in the fridge for an hour for the flavors to infuse.

Step 12

Quarter the tomatoes, deseed the red peppers, and peel then quarter the onion and garlic cloves and roughly chop them. Remove the stem of the chilies and deseed them (optional) if you do not like them too spicy. Add all into a food processor and blend until you get a smooth paste.

Step 13

Add the olive oil, pomegranate molasses and tomato paste and stir until combined. The sauce will be very watery so leave it to drain in a fine hole sieve for an hour.

Step 14

Finely cut up the parsley and mix it into the sauce before serving.

Step 15

Remove the meat from the freezer.

Step 16

With a long sharp knife, slice very thin strips of the meat. Should the meat still be too hard to cut, wait 5 minutes, and try again.

Step 17

Heat 2 tablespoons of oil in a frying pan, and fry the chicken until it crisps up.

Step 18

This dish can be served at home as a "make your own" buffet. Add bowls of shredded iceberg lettuce, sliced tomatoes and cucumber, finely sliced red and white cabbage, and some raw sliced onions. Slice the pide bread in half and slice an opening pocket on each side. Now you can fill those pockets to your heart's content. Fill the bread as deep as possible, to max out the filling. Add the garlic sauce and chili sauce between the stuffing and adjust everything to your own taste.For vegetarians you can offer falafel instead of chicken.