👨‍🍳 Instruktioner

1. 1

   Place the whole chicken in a large pot with the onion, carrot, celery, bay leaves, salt, and peppercorns. Cover with water and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, or until the chicken is cooked through.

2. 2

   Remove the chicken from the pot and let it cool slightly. Strain the broth and reserve about 2 cups for assembling the pita. Discard the vegetables.

   💡 Proffstips: Skim off any excess fat from the broth.
3. 3

   Once the chicken is cool enough to handle, debone it and shred the meat. In a bowl, combine the shredded chicken with sour cream, eggs, salt, and pepper. Mix well.

   💡 Proffstips: Ensure the chicken is finely shredded for even distribution.
4. 4

   Preheat your oven to 190°C (375°F). Lightly grease a 26-28 cm (10-11 inch) round baking dish with melted butter and vegetable oil.

5. 5

   Lay out one sheet of yufka (phyllo dough) and brush it lightly with the melted butter and oil mixture. Place it in the prepared baking dish, letting the edges hang over.

   💡 Proffstips: Work quickly to prevent the phyllo from drying out. If using pre-made yufka, follow package instructions for handling.
6. 6

   Layer 2-3 more sheets of yufka, brushing each with the butter and oil mixture, allowing the edges to overhang. Pour about 1/4 cup of the reserved chicken broth over these layers.

   💡 Proffstips: Don't saturate the dough, just moisten it.
7. 7

   Spread about one-third of the chicken and sour cream filling evenly over the layered yufka.

   💡 Proffstips: Distribute the filling as evenly as possible.
8. 8

   Repeat the layering process: add 2-3 more sheets of yufka (brushing and moistening with broth), followed by another third of the filling. Repeat one more time for the final layer of yufka and the remaining filling.

9. 9

   Fold the overhanging edges of the bottom yufka layers inwards to cover the filling. Brush the top layer of yufka generously with the remaining butter and oil mixture.

   💡 Proffstips: Tuck in the edges neatly to create a sealed pie.
10. 10

    Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and crispy.

    💡 Proffstips: If the top starts to brown too quickly, you can loosely tent it with foil.
11. 11

    Let the tirit pita rest for at least 15-20 minutes before slicing and serving. This allows the juices to settle and makes it easier to cut.

    💡 Proffstips: Serve warm, optionally with a side of yogurt or a fresh salad.