Yields: 12 wraps



Ingredients:

500 gm chicken breast fillets (cut into morsels)

3 onions (thinly sliced)

2 cups tomato (diced)

1 cup parsley leaves (chopped)

2 pickled cucumbers (finely chopped)

1 tbsp pomegranate molasses

12 Syrian flatbread wraps

40 gm butter + 2 tbsp oil

Salt + pepper + 7 spices + ginger powder + ground cinnamon + cumin + grated nutmeg + sweet paprika



Method:

Heat a large wok on high. Melt butter and add oil. Lower heat to medium. Add chicken morsels; in batches. Raise heat to high. Remove all batches on to a plate aside, when they are lightly brown. Lower heat to medium. Stir in onion to caramelise. Add all seasoning and stir until fragrant. Return chicken back to wok. Stir chicken and onion occasionally for approximately seven to eight minutes. Add tomato. Stir for a moment or two, then add molasses, parsley and pickles. Remove immediately away from heat. Gently stir to incorporate. Allow to cool off then start filling the flatbread by plying a section of each sheet on the side facing you; to thicken and strengthen the flatbread on the part where your filling will be placed; in order to hold it well. Add an amount of the dressing; (one tablespoonful), over each filling. Ply to cover it by the left and right ends to secure filling, then roll flat to form a rectangular wrap. Repeat until all wraps are done. Place on a very lightly oiled grill to heat and make grilling marks on both sides of each wrap; as illustrated. Serve hot; alone or with a side of French fries and some extra dressing; if desired.



Tomeya Dressing:

1 medium-sized potato (boiled tender, skin-on)

1 tsp minced garlic

1 cup sour cream

Milk to liquefy dressing consistency (if thick)

Salt (to taste) + pepper



Peel potato. Cut into chunks. Place into a tiny food processor. Season and add sour cream. Keep processing until no tiny particles of potato appear and the dressing is completely smooth and emulsified. Add some milk; if necessary. Taste for salt.



*A version of this article appears in print in the 1 August, 2019 edition of Al-Ahram Weekly

https://english.ahram.org.eg/News/341901.aspx