Description
Very good this cake for a snack. The preparation is not burdensome, secrets no special. Chicken liver is not heavy for the stomach, other parts is also quite digestible and understandable. It takes time, but works enough time. Pita bread for this cake you need only a thin, we take this market from a friend of the Azerbaijani. The quantity and quality of spices and herbs in your performance can be anything, it is a matter of taste.
Ingredients
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Pita
5 piece
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Chicken liver
500 g
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Carrots
1 piece
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Onion
1 piece
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Parsley
1 coup
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Cilantro
1 coup
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Zira
1 Tbsp
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Soft cheese
100 g
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Garlic
4 tooth
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Vegetable oil
2 Tbsp
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Butter
70 g
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Salt
-
Black pepper
Cooking
Take the container in which you prepare the cake (I prefer a deep pot 22 cm diameter), cut pita rounds on the tank diameter.
That's about it.
Folded neatly in a pile.
The liver is finely chopped, a little salt and pepper, fry quickly in vegetable oil for 3-4 minutes.
Add the liver, chopped parsley, stir, heat. In a bowl, let cool.
Onions cut into small cubes, fry until transparent in butter, a little salt.
Carrots chop on a grater for carrots "in Korean".
Add to the onions carrots, sprinkle with cumin (cumin can be pre-crushed in a mortar), stir and fry on medium heat until soft carrots. Cool.
Garlic crushed by garlic crusher.
Mix cream cheese, chopped cilantro and garlic. If there is a desire for softness you can add a spoonful of mayonnaise.
The crust of pita bread put on the bottom of the casserole.
Consistently put the stuffing: cheese with garlic and cilantro, on top of the pita.
The liver, on top of the pita.
Onions and carrots, on top of the pita.
And so to the top. To cover all a pita.
Put in oven preheated to 180 degrees for 15 minutes. To give the cake to cool a little. The pot to turn over to cut the cake into portions and serve.
Bon appetit!
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