Albanian Çullama (Albania)

Albanian Çullama (Albania)

2 cups of brass
1 liter chicken broth
150 gr margarine
chicken livers
1 chicken
1 onion
Pine nuts
1 kg of yufka
new spring
Currant
black pepper
cinnamon
salt

METHOD
In a saucepan chop a head onion, turn around with 2 tablespoons margarine. When the onion is slightly pink, add peanut and rice and fry a little more. Then add chopped chicken liver, salt, currants, cinnamon, black pepper, new spring and a glass of water and cook until the water is drawn.
In another bowl, melt 250 gr margarini. With three yufkas overlaid, lubricate them and cool them with a pile of oil. Prepare the inner rice and the chicken, and chop the meat and lay it on it. Lubricate the remaining two yufancs, grease them, cover them over the area, and cook them hot and bake. After it is piled up, pour hot chicken broth over it and cook for 10-12 minutes more in the oven and serve hot.