Rococo pie
Fine Lebanese pie, perhaps before variations on the same, chicken enriched with vegetables baked with crispy pie dough. You can replace the spinach in this dish with zucchini. Enjoy the creamy filling and crunchy drop.
Preparation steps
- Cut the chicken into smaller cubes. Salt it, steam it sprinkled with cumin and sumac. Heat the olive oil and fry the chicken on it briefly. on finely chopped onion or leek .When the onion softens sprinkle everything with flour, stir, add the stock, chicken / if you use zucchini add now and cut them into cubes / frozen spinach / if you use fresh it wash and clean a little chop then add when the dish is cooked /. Let everything cook for five minutes to thicken finely. You can add a little more cumin to salt and pepper to taste. Transfer to a clay baking dish.
- Melt the rest of the butter with a jet of oil and coat each noodle, stack the noodles on top of each other, roll into a large roll. Cut the rolled noodles to 2 cm thick. color and become crispy.
