Boil the chicken or neck for about 45 minutes and add salt.

After cooking, pull apart the meat.

Melt the oil in a pot and add flour. Roast the flour until it turns yellow over low heat and turn upside down a couple of times by adding tomato paste and pepper.

Slowly add the chicken broth to the roux. When it boils, add the meat and cook over low heat.

Close the lid and cook for another 10 minutes and prepare for service.

For the dough; Crush the flour with 2 glasses of chicken broth until it gets thick and boil 3 cups of chicken broth and salt in another pot. Then add the flour mixture by pouring slowly. Pour into the tray when it thickens while stirring over low heat. When it freezes, cut it...