Ingredients: 1500 g of 1 whole chicken, 750 g of water, 700 g of bulgur, 250 g of house dough, 100 g of butter, 100 g of onion, 20 g of garlic, 5 g of bay leaf, 5 g of black pepper, 5 g of salt Preparation: Chicken Boil for 60 minutes with onion, bay oil and salt. Do not throw away the water. If the chicken is a village chicken, increase this time to 150 minutes. After they cool down, sort the meat and chop it in small pieces. In a saucepan, fry the oil, garlic and bulgur for 5 minutes.

Grease a baking tray and spread one of the doughs on the tray. First, moisten it with chicken stock. Then arrange the half of the bulgur mixture and the chicken meat on top. Continue the process a second time by spreading a wet dough on it. Lay the third dough on top and close the edges inwards. Put chicken stock and butter on it and cook it in the oven that you previously brought to 180 degrees. After removing it from the oven, close the tray upside down on another tray. Serve by slicing.