Looking for a unique and delicious recipe for your World Cup party, game day gathering, birthday celebration, or summer picnic? This Persian Chicken Sandwich Cake, known as Cake Morgh, is a beautiful make-ahead party dish that is guaranteed to impress your guests.
Popular throughout Iran, Cake Morgh is a savory sandwich cake made with layers of soft bread, creamy chicken filling, fresh vegetables, and a decorative topping. It is traditionally served at family celebrations, birthdays, garden parties, and special occasions, where it often becomes the centerpiece of the table.
WHAT IS CAKE MORGH?
Cake Morgh literally means “chicken cake” in Farsi (Persian language). Unlike a sweet cake, this savory version is made with sandwich bread layered with a creamy chicken filling. The cake is then covered with a smooth topping and decorated with fresh ingredients, making it both elegant and easy to serve.
One of the reasons Cake Morgh is so popular is that it can be prepared several hours—or even a day—ahead. This makes it perfect for busy hosts who want stress-free entertaining.
The first time I served this Persian sandwich cake, my guests thought it was a traditional layer cake. But when I sliced into it, they discovered layers of fluffy bread filled with a rich chicken spread, crisp cucumber slices, and juicy tomatoes. It was an instant hit—and ever since, it has become one of my favorite recipes for entertaining.
THE CREAMY CHICKEN FILLING
My homemade chicken spread combines tender cooked chicken breast with a creamy mixture of strained yogurt (Mast-e Chikedeh aka Labneh), mayonnaise, and cream cheese. Finely chopped dill pickles, spring onions, fresh parsley, salt, and black pepper add freshness, flavor, and texture.
The filling is incredibly versatile and can also be served as:
- A chicken dip for crackers and vegetables
- A sandwich filling for lunch
- A spread for bread, wraps, and bagels
- A party appetizer for gatherings and picnics
DECORATING YOUR SANDWICH CAKE
One of the most enjoyable parts of making Cake Morgh is decorating it. There are endless possibilities, so feel free to get creative.
I love using the same ingredients found inside the cake—cucumber, tomatoes, herbs, and fresh vegetables—to create a beautiful and appetizing presentation. Not only does this look elegant, but it also gives guests a preview of the delicious flavors inside.
PERFECT FOR EVERY CELEBRATION
Whether you’re planning a World Cup watch party, birthday party, family gathering, baby shower, picnic, barbecue, or holiday buffet, this Persian Chicken Sandwich Cake is a guaranteed crowd-pleaser.
Easy to prepare, visually stunning, and packed with flavor, Cake Morgh is the perfect combination of convenience and elegance. Once you serve it, don’t be surprised if everyone asks for the recipe!
INGREDIENTS FOR CAKE MORGH – CHICKEN SANDWICH CAKE
INGREDIENTS FOR THE CHICKEN FILLING
1 chicken breast
1 onion
2 eggs
2 spring onions, finely chopped
50 g ( ½ cup) fresh parsley, finely chopped
100 g (3.5 oz) dill pickles, finely chopped
Zest and juice of 1 lemon
150 g (5.3 oz) labneh (strained yogurt)
175 g (6 oz) cream cheese
50 g (3 tbsp) mayonnaise
Salt and black pepper, to taste
INGREDIENTS FOR THE LAYERS AND DECORATION
12 slices whole wheat sandwich bread
1 cucumber
250 g (9 oz) cherry tomatoes
175 g (6 oz) cream cheese, for frosting and decorating
OPTIONAL GARNISHES
Fresh parsley
Extra cucumber slices
Cherry tomatoes
Chives or spring onions
Dill leaves
Tip: If you cannot find labneh, you can substitute it with Greek yogurt that has been strained overnight or use additional cream cheese for a richer texture.
HOW TO MAKE CAKE MORGH (CHICKEN SANDWICH CAKE)
PREPARE THE CHICKEN FILLING
1. Cook the chicken
Place the chicken breast and onion in a saucepan with enough water to cover. Bring to a gentle simmer and cook for about 30 minutes, or until the chicken is fully cooked and tender. Remove the chicken, shred it with two forks, and allow it to cool completely.
2. Cook the eggs
Hard-boil the eggs, then peel and finely dice them.
3. Prepare the vegetables
Thinly slice the spring onions and finely chop the parsley.
4. Prepare the lemon
Finely grate the zest from the lemon and squeeze out the juice.
5. Make the creamy base
In a large bowl, combine the labneh, mayonnaise, cream cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste and mix with a fork until smooth.
Reserve half of this mixture, cover, and refrigerate. This will be used later to frost the sandwich cake.
6. Make the chicken spread
To the remaining cream cheese mixture, add the shredded chicken, diced eggs, chopped dill pickles, spring onions, and parsley. Mix well until everything is evenly combined. Set aside.
7. Prepare the garnish
Using a mandoline or vegetable peeler, slice the cucumber into long, thin ribbons. Reserve some for decorating the cake. Halve the cherry tomatoes and set aside, keeping a few for the final decoration.
ASSEMBLE THE SANDWICH CAKE
1. Prepare the pan
Place a cake ring* or springform pan on a serving plate. Trim the crusts from the sandwich bread.
2. Create the first layer
Arrange 4 slices of bread in the bottom of the pan, trimming as needed to completely cover the base.
Spread a layer of cream cheese over the bread and top with cucumber slices, reserving a few for decoration.
3. Create the second layer
Add another layer of bread.
Spread with cream cheese and arrange the halved cherry tomatoes evenly over the surface. Reserve a few tomatoes for decorating.
4. Create the third layer
Add another layer of bread.
Spread the chicken filling evenly over the bread.
Finish with a final layer of bread on top.
5. Chill
Cover the sandwich cake with plastic wrap and refrigerate for at least 2 hours. This allows the layers to set and makes slicing easier.
DECORATE THE SANDWICH CAKE
After chilling, remove the cake from the pan.
Using the reserved labneh, mayonnaise, and cream cheese mixture, spread a smooth layer over the top and sides of the sandwich cake, just like frosting a traditional cake.
Roll the cucumber ribbons into small rosettes and arrange them on top of the cake.
Transfer any remaining cream mixture to a piping bag and pipe small decorative swirls around the top.
Decorate with halved and whole cherry tomatoes, cucumber ribbons, and fresh parsley sprigs.
For an elegant finish, wrap additional cucumber ribbons around the sides of the cake like a decorative ribbon and loosely arrange parsley around the base.
SERVING TIP
For the best flavor and texture, serve Cake Morgh chilled. Slice it like a cake and watch your guests’ surprise when they discover the delicious layers inside!
This make-ahead Persian sandwich cake is perfect for game-day parties, birthdays, picnics, summer gatherings, and holiday buffets.
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Cake Morgh – Sandwich Cake with Chicken Spread for Your World Cup Party
Cake Morgh is a popular Persian sandwich cake made with a creamy chicken spread.
Ingredients
INGREDIENTS FOR CAKE MORGH – CHICKEN SANDWICH CAKE
INGREDIENTS FOR THE CHICKEN FILLING
- 1 chicken breast
- 1 onion
- 2 eggs
- 2 spring onions , finely chopped
- 50 g (½ cup) fresh parsley , finely chopped
- 100 g (3.5 oz) dill pickles , finely chopped
- 1 lemon Zest and juice of
- 150 g (5.3 oz) labneh (Mast-e Chekideh) (strained yogurt)
- 175 g (6 oz) cream cheese
- 50 g (3 tbsp) mayonnaise
- Salt and black pepper to taste
INGREDIENTS FOR THE LAYERS AND DECORATION
- 12 slices whole wheat sandwich bread
- 1 cucumber
- 250 g (9 oz) cherry tomatoes
- 175 g (6 oz) cream cheese , for frosting and decorating
OPTIONAL GARNISHES
- Fresh parsley
- Extra cucumber slices
- Cherry tomatoes
- Chives or spring onions
- Dill leaves
- Tip: If you cannot find labneh you can substitute it with Greek yogurt that has been strained overnight or use additional cream cheese for a richer texture.
Instructions
HOW TO MAKE CAKE MORGH (CHICKEN SANDWICH CAKE)
PREPARE THE CHICKEN FILLING
-
Cook the chicken
-
Place the chicken breast and onion in a saucepan with enough water to cover.
-
Bring to a gentle simmer and cook for about 30 minutes, or until the chicken is fully cooked and tender.
-
Remove the chicken, shred it with two forks, and allow it to cool completely.
-
Cook the eggs
-
Hard-boil the eggs, then peel and finely dice them.
-
Prepare the vegetables
-
Thinly slice the spring onions and finely chop the parsley.
-
Prepare the lemon
-
Finely grate the zest from the lemon and squeeze out the juice.
-
Make the creamy base
-
In a large bowl, combine the labneh, mayonnaise, cream cheese, lemon zest, and lemon juice.
-
Season with salt and black pepper to taste and mix with a fork until smooth.
-
Reserve half of this mixture, cover, and refrigerate. This will be used later to frost the sandwich cake.
-
Make the chicken spread
-
To the remaining cream cheese mixture, add the shredded chicken, diced eggs, chopped dill pickles, spring onions, and parsley.
-
Mix well until everything is evenly combined. Set aside.
-
Prepare the garnish
-
Using a mandoline or vegetable peeler, slice the cucumber into long, thin ribbons. Reserve some for decorating the cake.
-
Halve the cherry tomatoes and set aside, keeping a few for the final decoration.
ASSEMBLE THE SANDWICH CAKE
-
Prepare the pan
-
Place a cake ring or springform pan on a serving plate.
-
Trim the crusts from the sandwich bread.
-
Create the first layer
-
Arrange 4 slices of bread in the bottom of the pan, trimming as needed to completely cover the base.
-
Spread a layer of cream cheese over the bread and top with cucumber slices, reserving a few for decoration.
-
Create the second layer
-
Add another layer of bread.
-
Spread with cream cheese and arrange the halved cherry tomatoes evenly over the surface. Reserve a few tomatoes for decorating.
-
Create the third layer
-
Add another layer of bread.
-
Spread the chicken filling evenly over the bread.
-
Finish with a final layer of bread on top.
-
Chill
-
Cover the sandwich cake with plastic wrap and refrigerate for at least 2 hours. This allows the layers to set and makes slicing easier.
DECORATE THE SANDWICH CAKE
-
After chilling, remove the cake from the pan.
-
Using the reserved labneh, mayonnaise, and cream cheese mixture, spread a smooth layer over the top and sides of the sandwich cake, just like frosting a traditional cake.
-
Roll the cucumber ribbons into small rosettes and arrange them on top of the cake.
-
Transfer any remaining cream mixture to a piping bag and pipe small decorative swirls around the top.
-
Decorate with halved and whole cherry tomatoes, cucumber ribbons, and fresh parsley sprigs.
-
For an elegant finish, wrap additional cucumber ribbons around the sides of the cake like a decorative ribbon and loosely arrange parsley around the base.
SERVING TIP
-
For the best flavor and texture, serve Cake Morgh chilled.
-
Slice it like a cake and watch your guests’ surprise when they discover the delicious layers inside!
Recipe Notes
This make-ahead Persian sandwich cake is perfect for game-day parties, birthdays, picnics, summer gatherings, and holiday buffets.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥