Burum with chicken

Cooking

Step 1

Prepare adjika. Wash and peel the vegetables, sort the greens, wash and dry. Finely chop the garlic. Pass the carrots through a meat grinder with a large grill, fry until half cooked in vegetable oil in a saucepan with a thick bottom. While the carrots are cooking, mince sweet peppers, squeeze out excess juice, add to the carrots. Cook over moderate heat for 2 hours, stirring occasionally to prevent scorching the vegetables at the bottom. Pass the tomatoes through a meat grinder, add to the pan with vegetables and boil until the vegetables are soft. Add herbs, garlic, salt and pepper. Adjika is ready when it acquires a homogeneous structure. Cool the finished adjika, transfer to a clean glass container and store in the refrigerator.

Step 2

Throw the matsoni on cheesecloth so that the glass is excess moisture. Rinse the greens, dry and finely chop. Pass the peeled garlic through a press. Mix the discarded yoghurt, sour cream, chopped herbs and garlic. Mix thoroughly, season with salt and, if desired, ground black pepper.

Step 3

Cook the chicken. Cut the onion into thin half rings, mix with finely chopped basil, thyme, vegetable oil, salt and pepper. Pour the chicken thighs with this marinade and leave for 1-2 hours. Remove the onions and herbs from the chicken and place on a wire rack or skewers. Grill over charcoal until done. Cut the cooked meat into slices.

Step 4

Gather the burum. To do this, cut the tomatoes and pickled cucumbers into slices, red onion into half rings. Unfold pita bread and brush with adjika. Layer red onions, tomatoes, pickled cucumbers, and chicken slices. Sprinkle with herbs, pour with white sauce. Tuck the short edges of the pita and roll up the long side. Bake burum on a preheated contact grill or in a pressure pan.