Philip Al Nammour, the chef at Sufra Restaurant at the Hyatt Regency Dubai Creek Heights, guides us through a dish that makes its way onto iftar tables each year.
Serves 6-10 people
Preparation time: 10-20 minutes
Cook time: 55 minutes
Ingredients:
1½ kg whole chicken
6 cups of water
¾ cup of olive oil
3 medium onions, sliced
¼ teaspoon ground black pepper (you can use white pepper if you prefer)
2 tablespoons sumac
3 tablespoons pine seeds, toasted
6 loaves of Iranian bread – cut the slices into 20 square pieces (15cm by 15cm each piece)
Method:
▶ Place the chicken in a large pot of water and bring it to boil. Remove any froth as it appears and then simmer for 45-50 minutes or until the chicken is cooked. Set aside to cool
▶ Remove and throw bones and skins, flake the chicken and keep strips aside
▶ Warm olive oil in a pot, add onions and fry for 5 minutes until tender
▶ Add the prepared chicken strips, season with salt and pepper, sumac powder, pine seeds, simmer for another 2 minutes, or until all are combined, remove from the heat and add lemon juice and salt if needed
▶ Add some of the chicken mixture evenly on a centre of each slice of Iranian bread, rolling them up and then arrange in a baking dish
▶ Brush some olive oil on the top of each roller and bake in a 200⁰C preheated oven until the bread becomes slightly golden. Serve immediately and garnish with more pine seeds. It you have a big group of people, you can serve in a chafing dish, to also keep this Palestinian dish warm
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