Yufka Filled With Chicken

Heat the butter and olive oil in a frying pan over medium heat. Add the sliced yellow onion and sauté for 3-4 minutes, or until golden brown. Add the chicken thighs, cinnamon powder, onion powder, garlic powder, turmeric, dried parsley, ras el hanout, salt, and a bay leaf. Mix and cook for another 4-5 minutes.

Pour water over the chicken and let it simmer for 5-7 minutes. Then add the grated cheese and mix until combined. Remove the frying pan from the heat and scoop out the chicken mixture. Add the extra butter (40 gr) and cook briefly until melted.

Place a wrap on your workspace and cut it in half.

Take half a wrap and place a full tablespoon of the chicken mixture in the top left corner.

Fold the top left corner diagonally over the chicken mixture. Then fold the triangle in a zigzag pattern, folding each side over to the other side to maintain the triangle shape.

Tuck the protruding piece of the wrap into an open slot to seal it.

Place on a baking sheet lined with parchment paper and brush them with the remaining chicken-butter jus.

Place in in a preheated oven at 200°C for 8-12 minutes.