Chicken Shawarma Pie with Tahini and Yogurt Sauce
6 servings
120 minutes
Chicken shawarma pie with tahini and yogurt sauce is an incredible combination of flavors and textures inspired by Jewish culinary traditions. Crispy phyllo dough envelops tender chicken marinated in spices and layers of baked potatoes, creating a multi-layered gastronomic delight. The tahini-yogurt sauce adds creamy softness and a hint of tanginess, highlighting the Eastern spices. Historically, shawarma spread from Middle Eastern countries, and this pie is an original interpretation of the classic dish. It is perfect for festive gatherings as well as cozy family dinners. Each bite of this pie reveals a rich palette of flavors and transports you to the atmosphere of ancient Eastern bazaars.
1
Place the chicken in a bowl and add all the ground spices, 1 tablespoon of olive oil, 4 crushed garlic cloves, grated ginger, vinegar, 1 teaspoon of salt, and black pepper to taste. Mix well, cover with plastic wrap and let marinate in the refrigerator for at least half an hour or preferably overnight.
- Chicken thigh fillet: 750 g
- Garlic: 6 cloves
- Fresh ginger root: 15 g
- Ground cumin (zira): 2 teaspoons
- Ground coriander: 2 teaspoons
- Smoked paprika: pinch
- Turmeric: 1 teaspoon
- Ground cinnamon: pinch
- Ground cloves: pinch
- Olive oil: 90 ml
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 200 degrees.
3
Slice the peeled potatoes into 6 mm thick slices, mix with 1.5 tablespoons of olive oil, 3/4 teaspoon of salt, and black pepper to taste. Spread evenly on a baking sheet and cook for 20 minutes, then increase the temperature to 220 degrees, flip the potatoes and cook for another 10 minutes.
- Potato: 450 g
- Olive oil: 90 ml
- Salt: to taste
- Ground black pepper: to taste
4
Lower the oven temperature to 200 degrees.
5
Slice the onion thinly and sauté over medium heat with 1 tablespoon of butter and 1.5 tablespoons of olive oil for 5 minutes until soft.
- Onion: 1 piece
- Butter: 42 g
- Olive oil: 90 ml
6
Add chicken to the onion and simmer for another 10 minutes. Then add chicken broth, 1/4 teaspoon of salt, and black pepper to taste. Bring to a boil and reduce heat. Simmer for 25 minutes until the chicken is fully cooked. Increase the heat and cook for another 8 minutes until the liquid in the pan turns into a thick sauce. Remove from heat, cool down, and shred the chicken into large pieces with two forks. Add parsley and cilantro to the chicken and mix.
- Chicken thigh fillet: 750 g
- Chicken broth: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 5 g
- Chopped cilantro (coriander): 5 g
7
Prepare the sauce: mix tahini, yogurt, 2 crushed garlic cloves, lemon juice, water, and a pinch of salt in a small bowl and stir well.
- Tahini: 3 tablespoons
- Greek yogurt: 80 g
- Garlic: 6 cloves
- Lemon juice: 1 tablespoon
- Water: 2 tablespoons
- Salt: to taste
8
Melt 2 tablespoons of butter and combine with the remaining 2 tablespoons of olive oil. Line the bottom of a 23 cm springform pan with parchment and grease the sides with a little oil mixture.
- Butter: 42 g
- Olive oil: 90 ml
9
Lay one sheet of phyllo dough on a dry board and quickly brush with oil. Carefully transfer it to the pan so that it covers the bottom and hangs over the edge. Brush and layer another 5 sheets of dough in the same way. Place the dough in the pan one by one until the entire bottom is covered and the dough hangs over the edges all around.
- Filo dough: 180 g
10
Lay all the potatoes on the dough slightly overlapping to completely cover the bottom. Next, layer the chicken, smoothing it out with a spoon. Finally, evenly distribute the tahini sauce over the chicken.
- Potato: 450 g
- Chicken thigh fillet: 750 g
- Tahini: 3 tablespoons
11
Grease two more sheets of filo with oil, fold each sheet in half and alternately lay them over the sauce to completely cover the surface of the pie. Cover the pie with overlapping edges of the dough, brush with remaining oil, sprinkle with sesame seeds and bake for 1 hour until golden brown.
- Filo dough: 180 g
- Olive oil: 90 ml
- Sesame: 1 teaspoon
12
Cool before serving and sprinkle with chili flakes (optional).
- Chili pepper flakes: 1 teaspoon