This Samsun-style tirit lays tender chicken over broth-soaked flatbread, creating a shareable Black Sea main with soft texture and rich juices.
20 min prep 30 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken with onion and salt for 25 minutes.
Tear the pita bread and spread it on a serving plate.
Moisten the pita with a little broth, top with the shredded chicken, and serve.
Tavuğu kemiklerinden ayırıp didikleyin, pideye eşit yayın.
Tereyağını pul biberle 2 dakika kızdırıp tavuğun üzerine gezdirin.
Kapamayı 5 dakika dinlendirin, pide suyu çekip tabakta dağılmasın.
💡 Tip: Moisten the pita with just a few ladles of broth right before serving so it keeps its texture.
🍽️ Serving suggestion: Serve hot by sprinkling black pepper on it.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~298
kcal calories
24
g protein
19
g carbs
13
g fat
1.1g
Sugar
1g
Fiber
618.3mg
Sodium
6.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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