Description
A jordanian friend of mine introduced me to these flavorful and satisfying wraps several years ago. My husband and i love these! They make a great meal, at home, or on the road. 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. I'd love to know the real name for this or better instructions if anyone knows them.
Ingredients
- Chicken Breasts
- Slivered Almonds
- Onions
- Olive Oil
- Curry Powder
- Coriander Powder
- Ground Sumac
- Ground Pepper
- Salt
- Lavash Bread
Instructions
- Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done
- Strain and save the broth
- Reduce broth to make about 5 cups and add additional chicken bullion, if desired
- While the chicken cooks, toast the slivered almonds until light brown and fragrant
- You may need to shake the pan or use a spatula to flip the nuts and keep them from burning
- Allow chicken to cool enough to handle
- Chop or pull apart chicken into small pieces
- Saute sliced onions in olive oil until they begin to turn translucent
- Add chicken pieces and more oil to coat, if necessary
- Add large quantities of coriander, sumac, curry powder, ground pepper, and salt
- Add about a cup or two of the broth and mix
- 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
- This may take awhile
- Add toasted almonds and stir
- Cut lavash bread in half, or use tortillas
- Place one cup of filling on bread
- Fold like a burrito, wrapping fully
- Stack in a pile on a plate
- Leave to cool until comfortable to touch
- Eat with your hands