Entaj KitchenHere is where the magic happens

ENTAJ chicken Lahouh with fresh cheese and black cumin

ENTAJ chicken Lahouh with fresh cheese and black cumin

10 persons per serving
Preparation time: 65 minutes


ENTAJ minced cooked chicken 500 g

Flour 4 cups (500 g)
Yeast ½ teaspoon
Milk 1 cup (250 ml)
Eggs 2

Water (as needed)
Oil 3 tbsp (45 ml)
ENTAJ Chicken cream with fresh mushrooms 1 cup (240 ml)
Nutmeg 1 tbsp
Grated fresh cheese  1 cup (100 g)
Salt, pepper, black cumin (pavot) (as desired)

How to prepare it:

To prepare the lahouh:
   • Put the flour in a bowl, add milk, eggs, baking powder, yeast, water and salt. Blend the mixture well and put it aside for some time.
   • Keep in a pan little bit of oil and pour half of the mixture. Quickly spread the mixture in the form of a thin pancake, fry it at a medium heat, and then turn it to the other side.
• In a small bowl, combine ENTAJ chicken cream with fresh mushrooms and nutmeg. Add the minced cooked chicken.
• Stuff the lahouh with 2 tablespoons of the chicken mixture; wrap it well and spread over it the grated fresh cheese.
• Bake in the oven for 20-25 minutes at 180°C.
• The ENTAJ chicken lahouh is served with grated fresh cheese, and ENTAJ chicken cream and fresh mushrooms.


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