4 Chicken Breasts

1 container of plain yogurt

2 cloves garlic

1 Tbls. Lemon juice

1 Tbls. Vinegar

2 Tbls. Tahini

1 ½ loaves pita bread fried in olive oil

4 cups of basmati rice cooked with turmeric.

1 Tbls. Chopped parsley

• Clean the chicken breast and boil with chicken bouillon cubes. Let cool and then shred the chicken into medium size pieces.
• Toast the pine nuts and almonds in the oven or sauté them in olive oil.
• Cook rice with chicken broth and add turmeric to the rice before it starts boiling.
• Reserve ½ cup of the chicken broth.
• Cut the bread in squares and toast the bread pieces in the oven until golden or fry them in olive oil until golden and crispy (this is the way I do it)
• Mix the crushed garlic with the lemon juice, vinegar and tahini and stir in the yogurt.
• Add salt to taste.
• Place the bread in the bottom of a casserole dish then sprinkle with the reserved chicken broth.
• Add the rice over the bread.
• Top with the yogurt mixture
• Layer the chicken on top of the yogurt and then add the toasted nuts.
• Serve immediately.