I am very excited to share this dish with you as it is the traditional Palestinian dish that is usually served when we have big family gatherings – and you have seen my family, you know they are BIG gatherings!
It is and always has been one of my all time favorites, not only because it is delicious, but also because it reminds me of so many good memories and fills my heart with joy.
If you remember Jan, you and Nigel actually tasted it when you were in Amman, at Zena’s place.
This time, Beth and the Man were invited to try it out!
It looks like a complicated dish, but I was surprised at how easy it was!
The challenging part might be to find the right type of bread, but I am sure that pizza dough should work just fine.
Ingredients for 4:
- 1 whole chicken cut into 4
- 1 kg onions
- 1 cup olive oil
- a lot of sumac!
- 4 big pizza doughs cooked into a crust, pita bread might work, or Indian bread
- Yoghurt to serve (goat yoghurt works fine!)
- Fried or roasted pine nuts (we used almonds as we forgot to buy pine nuts!)
Start by boiling your chicken
Dice the onions and cook them in a separate pot on low heat until tender.
You can add a little sumac for color.
– A little tip for the onions, if you can, it is better to dice them outdoors so you don’t get too teary! –
Then, add the cup of olive oil to the cooked onions and turn the heat off as it just starts to boil.
Take your (already cooked) bread and dip the edges in the onion an olive oil mix.
Then, spread some onions on your bread, leaving out as much olive oil as you can. Don’t be shy, go ahead and put a lot of onions!
Sprinkle some sumac and add some pine nuts.
Your first Palestinian Pizza is ready.
Do the same with the other 3 pizza doughs and pile them up. Add the cooked chicken on top, add some sumac, pine nuts and in the oven it goes.
Leave it 5/10 minutes in a 250° heated oven (watch closely so it doesn’t burn!)
Serve with yoghurt.
Note: For our vegetarian friends, this can be served without the chicken.
Beth, tell us your thoughts!
Special Thanks to Mommy Amani for cooking and sharing the recipe, and Beth, as always, for the beautiful pictures!