As I said, we'll bake a loaf of pita bread stuffed with chicken, carrots and grapes with the addition of sunflower oil "Ideal". Chicken thigh boiled in salted water, allow to cool and separate the meat from the bones. Cut the meat into medium pieces.

Carrots grate on a coarse grater. Onions finely chop. Carrots and onions fry in sunflower oil for 2-3 minutes. Carrots and onions added to the meat. Add egg whites (egg to separate the white and the yolk, the yolk will need to lubricate the top of the roll, and the protein placed in the filling), nutmeg and salt to taste, mix well.

Pita to grease with sour cream and sprinkle the top with grated cheese (grated on a coarse grater).

Spread meat filling and sprinkle with chopped dill.

Take the grapes without seeds. The grapes are washed and spread on the pita bread.

Gently roll the roulade and place on a baking tray, covered with baking paper. Roll to grease with a yolk and sprinkle with sesame seeds. Put the pan in the preheated oven and bake at 200-220 degrees on the middle shelf. Cooking time is 20-30 minutes. Readiness is determined by a ruddy crust and delightful aroma in the kitchen. The loaf of bread allow to cool a little, then cut into slices and served to the table.