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Boiled ENTAJ chicken kebbe Aleppo Style

Boiled ENTAJ chicken kebbe Aleppo Style

6 persons per serving
Preparation time: 90 minutes


Ground chicken breast 1 kg
Eggs 2
Roasted pistachios ½ cup
Crushed toast (kaak) 1 cup
Boiled carrots 3
Garlic 4
Chicken broth 3 cups (750 ml)
Butter 3 tbsp (40 g)
Mixed spices and salt (as desired)

How to prepare it:

• Rub the chicken with pepper, eggs and crushed toast for 10-15 minutes until the ingredients are homogenous.
• Spread the chicken kebbe on nylon in the shape of a 1-2 cm thick rectangle, and add the pistachio kernels, carrots and the chopped garlic in the center.
• Wrap and fry the chicken kebbe in butter over a medium heat until its color changes.
• Boil the chicken kebbe in the broth for 45-60 minutes.
• Drain the chicken kebbe from the broth and leave it to cool.
• Cut the chicken kebbe and serve it with mashed potatoes and desired sauces.

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