INGREDIENTS

1 farm chicken
4 chopped onions
1 spoonful with coffee of powder cumin
� with coffee of curcuma
1 spoonful with soup of fenugrec
1 kg this flour
� spoonful of yeast of baker
1 spoonful with coffee of smen (rancid butter)
� glass of groundnut oil tea
1 glass of olive oil tea
100 G of melted butter
1cuiller�e with salt coffee
1 spoonful with pepper coffee
1cuiller�e with soup of short-nap cloth el hanoutt

PREPARATION

1) To pour the flour in a large salad bowl, to form a well in the center then to add yeast, a spoonful with salt coffee and tepid water tea glass. To mix well the whole until obtaining an elastic and firm paste. To let put back the paste at temperature asbestos during approximately 15 minutes. To form balls of paste of a diameter of approximately 12 centimetre. To reserve.
2) In a stewpan to make return during approximately 5 minutes the chicken with onions, cumin, the curcuma, the fenugrec, the short-nap cloth el hanout, the smen, olive oil, the salt remainder and pepper. When the meat is well coloured, to cover it with water and to let cook 1 hour under cover. To turn over chicken in the course of cooking. To regularly supervise the quantity of water in the stewpan; not to hesitate to add some if necessary in this case, to season again.
3) to coat the palms of the groundnut oil hands and to spread out the balls of paste in order to approximately obtain squares of 20 side centimetres. To fold into two in the direction of the width, to divide the rectangle obtained into three squares then to fold back the two side squares on the central square. To whitewash these oil and melted butter squares. To put an anti-adhesive frying pan oiled to heat with soft fire and to make cook the squares of paste 10 to 15 minutes too much by not making them gild. To coarsely tear the paste in small pieces.