for 4 people
- 1 ramazan pidesi
- 3 tablespoon olive oil
- 1 sweet spoon salt
- 1 tea spoon black pepper
- 1 tea spoon garlic powder
For the Base:
- 1.5 cups of yogurt
- 2 tablespoons tahin
- 1 tea spoon cumin
For Yoghurt Sauce:
- 1 cup of boiled chickpeas
- 200 grams boiled chicken budu (tangled)
- 1 sweet spoon butter
- 1 tea spoon powder red pepper
How is it prepared?
Soak the chickpeas one night in advance and boil them the next day.
Boil the chickens in salt water with 1 teaspoon salt.
Toss the boiled chicken.
Pine cube of Ramadan pides.
Pour 3 tablespoons olive oil, salt, black pepper and garlic powder thoroughly.
Beat yoghurt, tahini and caraway beetle until smooth texture.
Place the pita, boiled chickpeas and pickled chicken on the pavilions, spiced into the serving bowl.
Put the latest yoghurt raisin sauce and sprinkle on a spicy butter with melted, powdered red pepper. That’s it, enjoy it!