# Firstly rest the cleaned
rice in the warm salty water for half an hour.
# Put 3 tbsp sunflower oil into a small pot, add
chicken cubes in it. When the
chicken cubes get cooked, add the half circle shaped sliced
onions in it, add salt and black
pepper.
# Put 4 tbsp vegetable oil and 1/2 tbsp butter into the pot, when the oil turns to hot add the decorticated
almonds in it, and roast it until the
almonds turn to pink.
# Add the rested, washed and strained
rice in it, and roast it. Put the cooked
chicken cubes in it and add the boiled
chickpeas also. Add 3 cups of water. Cook over high heat at first, then cook over low heat for about 20 - 22 minutes, and rest it.
# Then, each of the yufkas into 4 pieces, place one of the yufka triangles onto the bench, grease it by a brush, place 2 more yufka triangles on it.
# Place the yufkas into a pot by this form, put enough pilaf in it, cut the yufka edges which are hanging from the bowl and place them onto the greased baking tray.
# After preparing all of the yufkas by this way, grease them and place into the oven which is preheated to 365 F, and bake until they turn to red.
