How to cook
Step 1
Peel the onion, cut into small cubes, pour with vinegar, mix. Pour boiling water over, after 30 seconds, fold into a sieve, rinse with ice water. Mix with narsharab sauce.
Step 2
Cut off the top of the pomegranates so that you can see where the inner partitions go. Cut the pomegranate along these partitions and divide it into sectors (this can be done in a bowl of water so that the pomegranate does not splash). Take out the grains by removing all films.
Step 3
Cut the smoked poultry into 1 cm cubes, removing the skin. Finely chop the walnuts.
Step 4
Combine yogurt, cream cheese and olive oil for dressing. Refuel with 3 tbsp. l. this mixture is smoked poultry.
Step 5
Spread the bird in a circle on a dish, put onion on top, coat with the remaining dressing. Sprinkle with nuts, then pomegranate in a thick, even layer. Let sit in the refrigerator for at least 2 hours and serve.
Ingredients - 8 servings:
Onion - 4 things.
Wine red vinegar - 2 tbsp. l.
Narsharab sauce - 2 tsp
Grenades - 2 pcs.
Smoked chicken (breast) - 800 g
Walnut - 100 g
Natural yoghurt - 6 tbsp. l.
Cream cheese (Philadelphia) - 3 tbsp. l.
Olive oil - 3 tbsp. l.