2 chicken breasts or boneless chicken thighs (sliced into strips)
1 tbsp tomato paste
1 tbsp Turkish yogurt
1 tsp ground coriander
1 tsp Vegeta seasoning
½ tsp “7 spice”
1 tsp black pepper
chili flakes, to taste
1 tsp onion powder
1 tsp smoked paprika
2 garlic cloves, grated/pressed
lots of lemon (juice + optional lemon wedges)
a pinch of saffron (optional)
Toum (Garlic Sauce)
3 garlic cloves
1 egg white
neutral oil (canola/rapeseed/sunflower), added little by little until thick
salt
lemon juice, to taste
Red Sauce for Pan-Frying (Tomato Spread)
a little oil
tomato paste
pomegranate molasses
salt
To Assemble
Lebanese pita / liba bread
pickles (wild cucumber/pickled cucumbers)
fresh cilantro
toum
cooked chicken
extra pomegranate molasses (to drizzle)
Directions
Marinate the chicken Add the sliced chicken to a bowl and mix with all marinade ingredients. Cover and refrigerate for at least a few hours, preferably overnight.
Make the toum Add the garlic to a tall, narrow container. Pour in a little oil—just enough to cover the garlic—and blend smooth with an immersion blender. Keep blending and add more oil little by little until the sauce turns thick and fluffy. If it won’t thicken, add 1 egg white and blend again—this usually fixes it instantly. Season with salt and lemon juice.
Make the red sauce Heat a little oil in a small saucepan or pan. Stir in tomato paste, pomegranate molasses, and salt. Once it starts to simmer, add a splash of cold water until it becomes spreadable (not too runny).
Cook the chicken Preheat the oven to 210°C (fan). Place a baking tray in the oven for 15 minutes so it gets hot. Remove the tray, drizzle with oil, and spread the marinated chicken evenly. Bake for 10–15 minutes until juicy with crispy edges.
Assemble Spread toum on the bread. Add chicken, pickles, and cilantro. Roll/fold tightly.
Pan-fry crispy with the red sauce Fry the wrap in a hot pan with a little oil. Once it starts to color, spread the red sauce on the outside, flip, and repeat until it’s deep golden and super crispy all around.
Serve immediately Best eaten right away while hot and crunchy!!!!!
