| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Spring chickens (cornish hens), weighing 1 lb. each |
| 3 |
|
Tbps coarse salt |
| 3 |
|
Onions, sliced |
| 3 |
|
Cloves garlic, crushed |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Saffron |
| 1/4 |
ts |
Ground cardamom |
| 1/4 |
ts |
Ground cloves |
| 2 |
|
Tablespons sumak |
| 1/2 |
c |
Olive oil |
| 4 |
lg |
Pitas |
INSTRUCTIONS
(Many chefs and restaurateurs come from this little village in the Upper
Galilee)
Clean the chickens, rub with salt inside and out, and refrigerate for 1
hour. Put the onions and garlic into a shallow casserole dish just bihg
enough to hold all 4 chckens. Mix all the spices together. Take the
chickens out of the refrigerator, wash them, pat them dry and rub them with
the spice mixture inside and out. Put them on top of the onions in the
casserole dish, breast up. Refrigerate for several hours. Transfer the
contens of the casserole dish to a large, shallow saucepan, add 2 cups of
water, bring to a boil, over and cook until the birds are very tender. The
water will evaporate, but if this happens too fast, add a little more.
Remove from the heat and add the olive oil. Transfer to the casserole dish
an broil/grill for 8 mninutes. Spread the onions on the 4 pitas, put the
chickens on top and broil for another 5 minutes.
from TASTE OF ISRAEL, A Mediterranea Feast by Avi Ganor and Ron Maiber
Posted to JEWISH-FOOD digest V97 #005
From: MemVovShin@aol.com
Date: Mon, 6 Jan 1997 06:29:32 -0500
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“Jesus: Because only the best will do”