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Kebabet ENTAJ chicken with fried spinach and sumac

Kebabet ENTAJ chicken with fried spinach and sumac

10 persons per serving
Preparation time: 60 minutes


Minced ENTAJ chicken breast 1 kg 
Bulgur (wheat grit) 5 cup
Basil 1 bunch 
Onions 2
Vegetable oil 3 tbsp (45 ml)
Minced meat 500 g
Onions 500 g 

Spinach 200 g
Green mint, dried mint, pepper, sumac, cumin, hot pepper, black pepper and salt (as desired)


How to prepare it:

• Soak the grit for 20 minutes then drain them from water.

• In a food blender, mix the grit, the minced chicken breast, onions, basil and spices, then leave them aside.
• For the stuffing: chop the onions and fry them in oil. Add the meat and spices until the meat is brown then add the cooked spinach.
• Shape kebabet ENTAJ chicken by hand to form an oval. Make a hole and fill it with a little bit of the stuffing, then close it well. Fry it in the boiling oil and serve it hot.

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