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1
Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
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2
Strain and save the broth.
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3
Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
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4
While the chicken cooks, toast the slivered almonds until light brown and fragrant.
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5
You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
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6
Allow chicken to cool enough to handle.
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7
Chop or pull apart chicken into small pieces.
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8
Saute sliced onions in olive oil until they begin to turn translucent.
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9
Add chicken pieces and more oil to coat, if necessary.
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10
Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
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11
Add about a cup or two of the broth and mix.
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12
Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
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13
This may take awhile.
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14
Add toasted almonds and stir.
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15
Cut Lavash bread in half, or use tortillas.
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16
Place one cup of filling on bread.
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17
Fold like a burrito, wrapping fully.
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18
Stack in a pile on a plate.
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19
Leave to cool until comfortable to touch.
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20
Eat with your hands.
