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1
To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water.
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2
Mix together.
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3
Dough should be as soft as an ear lobe.
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4
Divide the dough into two pieces, cover with a wet cloth and set aside.
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5
Fill a large pot with water.
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6
Add 1 teaspoon salt and a whole peeled onion.
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7
Bring water to a boil and boil whole chicken in water until it is tender.
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8
Remove chicken from pot, remove bones and cut chicken meat into small pieces.
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9
Preheat oven to 350 degrees F (175 degrees C).
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10
Melt 2 tablespoons butter/margarine in pot over medium heat.
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11
Add rice, turn heat to high and cook rice, stirring, for about 2 minutes.
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12
Add 1/2 teaspoon salt and 6 cups water.
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13
Cover pot.
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14
Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
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15
Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish.
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16
Lay one round of dough in the lightly greased pie dish.
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17
Spoon in the rice mixture and season with fresh ground black pepper.
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18
Spread the chicken pieces on top of the rice and cover with the second dough round.
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19
Pinch the sides closed, trimming off any excess dough.
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20
Brush top with egg and bake in the preheated oven for about 30 minutes.
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21
Kobete is ready when the top is a nice yellowish brown.
