Your folders
Your folders
Export 8 ingredients for grocery delivery
Bring a large pot of water to a boil. Add the chicken breasts, a'atryaat, and a good pinch of salt and pepper. Boil the chicken for 20 minutes, until cooked through. Drain the chicken breasts and cool. When they are cool enough to handle, shred the meat with your fingers. In a pot, heat 3½ tablespoons (50 ml) of the olive oil over medium heat. Sauté the onions for 5 minutes, or until softened. Add the shredded chicken, sumac, pine nuts, and the remaining 3½ tablespoons (50 ml) of olive oil. Fry everything together for 5 minutes. Add salt and pepper to taste. Place a few spoonfuls of the shredded chicken mixture onto each flatbread. Fold the sides of the flatbread toward the inside over the filling, and then fold into a rectangular parcel. Heat a grill pan over high heat and cook the wraps for 2 minutes on each side until golden and crispy. Serve them warm with laban bi khyar.
Your folders
74 viewsnigella.com
Your folders
17 viewsnigella.com
Your folders
202 viewsnigella.com
Your folders
148 viewsnigella.com
Your folders
224 viewsnigella.com
Your folders
123 viewsnigella.com
Your folders
192 viewsnigella.com
Your folders
74 viewsnigella.com
Your folders
170 viewsnigella.com
Your folders
101 viewsnigella.com
Your folders
94 viewsnigella.com
Your folders
73 viewsnigella.com
Your folders

560 viewsnigella.com
Your folders

368 viewsnigella.com
Your folders

312 viewsnigella.com
Your folders

295 viewsnigella.com
Your folders

357 viewsnigella.com
Your folders

371 viewsnigella.com
Your folders
204 viewsnigella.com