150gm sumac powder
Salt and pepper
1/2 cup olive oil for frying
1kg onions, finely sliced
1/4 cup olive oil for garnish
150gm pine seeds
1kg shrak bread
Tip: Shrak bread is the traditional Bedouin bread that is made paper thin over a burning-hot, domed shaped or upturned wok-shaped surface. Locally available large pita bread is an excellent substitute
1. Clean and cut the chicken into 4 pieces. Boil the chicken until half cooked and put into a roasting pan. Sprinkle with salt and pepper and sumak. Set aside.
2. Heat the olive oil and cook the onions until soft, then spread over the chicken. Bake for half an hour. Fry the pine seeds.
3. To serve: Put some of the Arabic bread on a plate and cover with some of the chicken. Layer the chicken with the onions and the pine seeds. Spoon some of the olive oil over the top and serve.
Image courtesy: Shutterstock
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