KOKOREC CHICKEN RECIPE

By | February 16, 2021

KOKOREC CHICKEN RECIPE

KOKOREC CHICKEN RECIPE

  • Chicken Kokorec:
  • 4 pieces of chicken breast
  • 1 onion
  • 1.5 tablespoons of yogurt
  • 1 tablespoon tomato paste
  • 1 tablespoon of hot pepper paste
  • 1.5 tablespoons of cumin
  • 1 tablespoon of ball thyme
  • 6 cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 6 tablespoons of olive oil
  • 1 teaspoon of sumac
  • 1 teaspoon of it
  • 3 teaspoons of butter
  • Lavash:
  • 600 gr flour (2 fingers more than 4 cups)
  • 360 ml of water (1 finger from 1.5 cups of water)
  • 1 teaspoon salt
  • 1 tablespoon of butter
  • Sumac Onion:
  • 1 medium-sized onion
  • 4-5 sprigs of parsley
  • 1 tablespoon of sumac
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • Spoon Salad:
  • 2 medium tomatoes
  • 2 Çengelköy cucumbers
  • 1 medium onion
  • 7-8 sprigs of parsley
  • Half a lemon
  • 2 tablespoons of vinegar
  • 2 tablespoons of olive oil
  • 1 teaspoon salt
  • Strained Yogurt with Thyme and Garlic:
  • 7-8 heaping tablespoons of Greek yogurt
  • 1 clove of garlic
  • 3 tablespoons of olive oil
  • 1 handful of ball thyme
  • 6-7 sprigs of thyme

I promise you this recipe that will be perhaps the coolest table you can prepare for yourself this Ramadan. It will enchant you while eating it with kokoreç from chicken breast, lavash with crispy butter, spoon salad, onion with sumac, and strained yogurt with garlic and thyme.

  • Chop 4 chicken breasts into small cubes.
  • Divide 1 onion into 4 pieces, pass through a food processor, and puree. If you don’t have a food processor, you can also grate the onion.
  • Strain the onions and add the water that comes out of the chicken.
  • Sprinkle 1 pinch of salt on 6 cloves of garlic, crush it with the side of the knife and add.
  • Add 1.5 tablespoons of yogurt, one tablespoon of tomato and pepper paste, 1.5 tablespoons of cumin, 1 tablespoon of roasted oregano, 1 teaspoon of salt, 1 teaspoon of black pepper into the chickens.
  • Add 3 tablespoons of olive oil and mix so that the flavors blend well.
  • Let the chicken rest for at least half an hour for the chicken to absorb these flavors.
  • Put a teaspoon of sumac and isot in a bowl, add 3-4 tablespoons of hot water and wait.
  • For Lavash; In a large bowl, add 2 fingers more flour (600 g), 1 teaspoon of salt, and 1 fingerless water (360 ml) from 1.5 water glasses at room temperature, and knead.
  • When the ingredients in the bowl are mixed with each other, take it on the counter and continue the kneading process.
  • With the dough cutter, cut the whole dough in half in the middle and then the remaining dough into two parts to get a total of 16 pieces of dough.
  • Roll it with your hand and place the meringues on the tray sprinkled with flour. Sprinkle flour on them and cover with a damp cloth for 15 minutes.
  • After the rest of the meringue, flour the counter. Sprinkle flour on the meringues and roll them out with a flour-rolled roller. You can get around much easier if you open it by turning it sideways and turning it upside down in each round without pressing it. If it sticks, you can flour it occasionally.
  • It will be enough to open it with a size of about 1 span.
  • Open the meringues and place them on top of each other and sprinkle flour between them so that they do not stick.
  • If you don’t have hair to cook lavash, you can turn the baking tray upside down and place it on the stove. Place the tray on the stove, make sure that each compartment burns at the same level.
  • To check if the tray is getting hot; You can sprinkle water on it if cos your tray is hot
  • Before placing your lavash on the tray, sprinkle the excess flour on both sides and place it on the tray.
  • When the lavash starts to brown, apply butter on them.
  • Do not forget to wipe the top of the tray after each round.
  • For the sumac onion, chop 1 onion in parsley.
  • Sprinkle 1 teaspoon of salt on the onions and rub with your hands.
  • Finely chop 4-5 sprigs of parsley and add on the onions.
  • Add 1 tablespoon of sumac and 2 tablespoons of olive oil and mix well to get the flavor.
  • For the spoon salad, chop 2 medium tomatoes without peeling the skin into the size of a backgammon dice.
  • Chop 2 Çengelköy cucumbers and 1 onion to the size of a backgammon dice and place them in the salad bowl with the tomatoes.
  • Add 1 teaspoon of salt, the juice of half a lemon, 2-3 tablespoons of olive oil, and 2 tablespoons of vinegar and mix.
  •  Add 7-8 sprigs of parsley that you roughly chopped on it and mix it again, then add half a lemon next to the bowl and your salad is ready.
  • For the garlic yogurt with thyme, sprinkle a pinch of salt on 1 clove of garlic and crush it with the back of a knife.
  • Add 3 tablespoons of olive oil to a small pan, we do not heat the oil and add the ingredients here, we heat the ingredients together with the oil, because we want the ingredients to be pre-fried, not to give the flavor to the oil and to be roasted with the oil.
  • Add the mashed garlic, 1 handful of oregano, 5-6 sprigs of thyme and roast over low heat.
  • Put 7-8 tablespoons of strained yogurt in a bowl and pour the delicious oil you roasted on it. You knead it with garlic and thyme.
  • Put a large pan for chicken in the largest compartment of the stove.
  • Add 1 tablespoon of olive oil and 1 teaspoon of butter.
  • When the oil is warm, add 1/3 of the chicken, not all. The purpose of making it piece by piece here is to prevent the chicken from releasing water and to be roasted directly.
  • After adding the chicken, spread it evenly all over the pan with a spatula.
  • Mix them together and cook them well on all sides. Separate the chicken with a spatula to understand that it is cooked.
  • When the chickens start to change color, add 1/3 of the sumac water you have prepared before and cook for another round.
  • After the chickens are cooked, press them with the tip of the spatula and pass over them.
  • Once ready, put it on the plate and cook the rest of the chickens in the same way.
  • After all the chickens are cooked, you can rub the lavash with garlic and thyme yogurt and add delicious chicken kokoreç, spoon salad, and onion with sumac and wrap it well and enjoy it.

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