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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.<\/p>\n One of the reasons Cake Morgh is so popular is that it can be prepared several hours\u2014or even a day\u2014ahead. This makes it perfect for busy hosts who want stress-free entertaining.<\/p>\n 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\u2014and ever since, it has become one of my favorite recipes for entertaining.<\/p>\n 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.<\/p>\n The filling is incredibly versatile and can also be served as:<\/p>\n One of the most enjoyable parts of making Cake Morgh is decorating it. There are endless possibilities, so feel free to get creative.<\/p>\n I love using the same ingredients found inside the cake\u2014cucumber, tomatoes, herbs, and fresh vegetables\u2014to create a beautiful and appetizing presentation. Not only does this look elegant, but it also gives guests a preview of the delicious flavors inside.<\/p>\n 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.<\/p>\n 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!<\/p>\n 1 chicken breast<\/p>\n 1 onion<\/p>\n 2 eggs<\/p>\n 2 spring onions, finely chopped<\/p>\n 50 g ( \u00bd cup) fresh parsley, finely chopped<\/p>\n 100 g (3.5 oz) dill pickles, finely chopped<\/p>\n Zest and juice of 1 lemon<\/p>\n 150 g (5.3 oz) labneh (strained yogurt)<\/p>\n 175 g (6 oz) cream cheese<\/p>\n 50 g (3 tbsp) mayonnaise<\/p>\n Salt and black pepper, to taste<\/p>\n 12 slices whole wheat sandwich bread<\/p>\n 1 cucumber<\/p>\n 250 g (9 oz) cherry tomatoes<\/p>\n 175 g (6 oz) cream cheese, for frosting and decorating<\/p>\n Fresh parsley<\/p>\n Extra cucumber slices<\/p>\n Cherry tomatoes<\/p>\n Chives or spring onions<\/p>\n Dill leaves<\/p>\n Tip<\/strong>: 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.<\/p>\n 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.<\/p>\n Hard-boil the eggs, then peel and finely dice them.<\/p>\n Thinly slice the spring onions and finely chop the parsley.<\/p>\n Finely grate the zest from the lemon and squeeze out the juice.<\/p>\n 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.<\/p>\n Reserve half of this mixture, cover, and refrigerate. This will be used later to frost the sandwich cake.<\/p>\n 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.<\/p>\n 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.<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/06\/Cake-Morgh-Sandwich-Torte-mit-Huhnchenaufstrich-fur-deine-WM-Party-17.jpg\")
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\n\t\t<\/div>\n\nWHAT IS CAKE MORGH?<\/h2>\n
THE CREAMY CHICKEN FILLING<\/h2>\n
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\n\t\t<\/div>\n\nDECORATING YOUR SANDWICH CAKE<\/h2>\n
PERFECT FOR EVERY CELEBRATION<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR CAKE MORGH – CHICKEN SANDWICH CAKE<\/h2>\n
INGREDIENTS FOR THE CHICKEN FILLING<\/h2>\n
INGREDIENTS FOR THE LAYERS AND DECORATION<\/h2>\n
OPTIONAL GARNISHES<\/h2>\n
HOW TO MAKE CAKE MORGH (CHICKEN SANDWICH CAKE)<\/h2>\n
PREPARE THE CHICKEN FILLING<\/h2>\n
1. Cook the chicken<\/h3>\n
2. Cook the eggs<\/h3>\n
3. Prepare the vegetables<\/h3>\n
4. Prepare the lemon<\/h3>\n
5. Make the creamy base<\/h3>\n
6. Make the chicken spread<\/h3>\n
7. Prepare the garnish<\/h3>\n
ASSEMBLE THE SANDWICH CAKE<\/h2>\n
1. Prepare the pan<\/h3>\n