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    Thursday, June 11, 2015

    Layered chicken dough recipe


    For dough
    4 1/2 Cups flour
    1 1/2 teaspoon salt
    1 teaspoon yeast
    1 Tablespoon sugar
    1 Tablespoon oil
    2 Cups warm water
    2 Tablespoons black sesame

    For filling

    1/2 Kilo boiled and pulled chicken
    3/4 Cup fried onions
    Salt and pepper
    1/2 teaspoon cardamom, ground
    2 Tablespoons parsley, finely chopped
    Cherry tomatoes (cut into halves) 


    - Combine flour, salt, yeast and sugar in an electric mixer on low speed.
    - Add oil and water gradually, knead on a medium speed until soft dough achieved.
    - Place dough in a greased bowl, cover and let rise for about 35 minutes or until doubled.
    - Preheat oven to 180 degree Celsius.
    - Grease round oven dish with oil.
    - Sprinkle black sesame over dough, Punch dough and flip on a floured surface.
    - Divide it into 4 equal parts; roll each part to a circular delicate layer same size of the prepared oven dish (1/2 cm thickness).Make sure to cover dough till use.
    - Mix chicken, onions, parsley, cardamom in a bowl, season with salt, pepper.
    - Place dough layer in the prepared dish, spread chicken mixture on top of it.
    - Repeat previous step with remaining dough layers and chicken mixture, make sure to seal dough ends together after each layer.
    - Bake in the middle rack for about 45 minutes or until golden brown.
    - Let Mutabbaq cool before slicing.
    - Serve warm, garnish with tomatoes.

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    Item Reviewed: Layered chicken dough recipe Rating: 5 Reviewed By: Mrs. Chef
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