**Ingredients*
&- Twelve pieces of toast slices.
&- Half a kilogram of boneless and skinned chicken.
&- Sliced onions, oiled.
&-A teaspoon of sumac.
&-A teaspoon of dried thyme. Tablespoon of olive oil.
&-Black pepper, and salt to taste.
&- A cup of flour.
&-Two scrambled eggs.
&-Two cups of ground rusk.
&- Amount of oil for frying.
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**How to prepare*
&-Remove the sides of the toast slices, then spread them in a tray.
&- Cut the chicken into thin slices, then mix it with the sliced onion oiled.
&- Add the chicken mixture: olive oil, sumac, black pepper, salt and thyme, and stir together.
&- Take a quantity of the chicken filling, put it on the tip of each toast, and wrap it on itself while pressing it during the roll.
&-Dip each slice of toast in the flour, then in the scrambled eggs, and finally in the ground rusk platter, so that it is completely covered.
&-Put the toast tray in the fridge for an hour, so that it holds firm.
&-Heat the frying oil, then fry the toast fingers until golden brown.
&-Take the fried toast sticks out of the oil, and put them on the kitchen tissues to absorb excess oil.
*Bon Apetit*
To see the dazzling chicken recipe on the Indian way: