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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

Ingredients: 


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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