Description Edit

The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe. It's best if you can work on it throughout the day.

Ingredients Edit

Directions Edit

  1. Cook Chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
  2. Strain and save the broth.
  3. Reduce broth to make about 5 cups and add additional Chicken bullion, if desired.
  4. While the Chicken cooks, toast the slivered almonds until light brown and fragrant.
  5. You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
  6. Allow Chicken to cool enough to handle.
  7. Chop or pull apart Chicken into small pieces.
  8. Saute sliced onions in olive oil until they begin to turn translucent.
  9. Add Chicken pieces and more oil to coat, if necessary.
  10. Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
  11. Add about a cup or two of the broth and mix.
  12. Keep adding spices, oil, and/or broth as needed to let the Chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
  13. This may take awhile.
  14. Add toasted almonds and stir.
  15. Cut Lavash bread in half, or use tortillas.
  16. Place one cup of filling on bread.
  17. Fold like a burrito, wrapping fully.
  18. Stack in a pile on a plate.
  19. Leave to cool until comfortable to touch.
  20. Eat with your hands.
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