Wash chicken with salt, lemon juice and vinegar. Set aside for 10 minutes then rinse with water.

In a deep pot, add little vegetable oil, add the whole spices, over medium heat for just few seconds, then add chicken pieces, stir and leave for few min to dry the chicken liquids. Add 3 cups boiling water and leave over low heat to cook for 30minutes.

Meanwhile, in a large, deep casserole, heat olive oil, add the onions with little salt, and cook until translucent, about 35 minutes, stirring occasionally. Add the sumac, chicken spices, nutmeg, black pepper and cinnamon

Take out the chicken, remove skin and bones and flake into small pieces. Add to the onion mixture, and cook for 2 minutes to mix. Add the fired pine nuts. Season with more salt and summac to taste

Cut the bread to triangles or squares.Add some chicken mixture evenly on a centre of each piece of bread. Roll bread and place it in a baking dish

Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven for 10-15 minutes, or until bread becomes golden brown in colour. Serve with cold yogurt.

Bon appetite