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ENTAJ Chicken rolls with pistachios and apple vinegar

ENTAJ Chicken rolls with pistachios and apple vinegar

2 persons per serving
Preparation: 90 minutes


Minced ENTAJ chicken 2 kg
Eggs 2
Pistachios ½ cup
Crushed kaak 1 cup
Butter ¾ cup (150 g)
Mixed Spices, Salt (as desired)
Broth to cook the rolls:
Garlic 3-4 cloves 
Grape or apple vinegar 1 cup (250 ml)
Spice and salt (as desired)
Water (as needed)

How to prepare it:

• Roast the pistachios.
• Rub the minced ENTAJ chicken with pepper, eggs, kaak and salt for 10-15 minutes until the ingredients are homogenous.
• Cut the dough into large pieces. On a nylon moistened with water, place one piece in a rectangular form with a thickness of 1-2 cm, then place pistachio in the middle.
• Fold the chicken rolls and make sure to close all wholes.
• Repeat the procedure for the remaining quantity.
• Melt the butter over a medium heat and fry the ENTAJ chicken rolls till its color changes.
• Broth: Put the vinegar, garlic, spice and salt with enough water in a pot to boil.
• Boil the ENTAJ chicken rolls in the broth and cover the pot for 45-60 minutes.
• Dry the ENTAJ chicken rolls from the broth and leave it to cool.
• Slice and serve it with any kind of salad or pasta.

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