Tag: Syrian
Syrian Chicken
Syrian Chicken
Syria borders the Mediterranean and the Middle East. This chicken dish best represents the cuisine’s influence of flavors. Chicken thighs are seasoned with cumin, cinnamon, salt and pepper and are seared, then braised in a saffron/garlic/onion/tomato sauce. The chicken can be served over couscous, rice, pasta, or even masked potatoes.
Equipment
- Dutch oven
Ingredients
- 2 tbsp olive oil
- 6 bone in chicken thighs
Chicken Dry Rub
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 1 medium onion chopped
- 2 tbsp ginger minced
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 14 oz canned crushed tomatoes
- 1 cup chicken stock
- 1 tsp thyme
- 1/2 tsp cumin
- 1/8 tsp saffron powder
- 1/4 cup combined mint and cilantro chopped
Instructions
- Season the chicken thighs with the dry rub.
- Heat up the cooking oil in a Dutch oven over medium high heat. Place the chicken thighs skin side down. Sear for 6 minutes. Turn over and cook for 4 more minutes. Remove from the oil and set aside.
- In the same pot, add the onions, garlic, ginger, and birds eye chilies. Sauté for 2 minutes.
- Stir in the tomatoes, chicken stock, saffron powder, thyme, and cumin. Simmer for 5 minutes.
- Add in the chicken thighs. Place a cover on the pot and cook for 45 minutes in a preheated 350 degree oven.
- Take out of the oven and toss in the chopped cilantro and mint.
Chicken Shawarma
Chicken Shawarma
Shawarma’s origins can be traced back to Turkey. In Arabic, shawarma translates to “it turns,” referencing how the meat is traditionally cooked; upright on a spit. Shawarma is marinated chicken, lamb, turkey, or beef that is slowly roasted, then sliced and eaten on a sandwich made out of pita or laffish bread and topped with tomato, cucumber, onions, and a yogurt sauce. The concept of Shawarma has many variations not only in Middle Eastern cuisines like Syrian, Israeli, Lebanese, and Jordanian, but also in Mediterranean cuisine such as gyros; al pastor in Mexican cuisine; and many other countries around the world involving marinated meat being roasted on an upright spit.
Equipment
- food processor
Ingredients
- 3 lbs boneless skinless chicken thighs
- juice of 2 lemons
Marinade
- 1 head garlic peeled
- 2 shallots
- 6 tbsp olive oil
- 1/4 cup red wine vinegar
- 1 tbsp sumac
- 3 tsp cumin
- 2 tsp coriander
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp Aleppo pepper
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 2 tbsp cilantro
- 2 tsp salt
Shawarma
- pita
- tomatoes finely diced
- Persian cucumber finely diced
- red onion thinly sliced
- garlic mint yogurt sauce
Instructions
- In a food processor, blend all of the marinade ingredients together.
- Marinate the chicken thighs overnight.
- Preheat the oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Brush with lemon juice. Bake for 40 minutes.
- Brush with another layer of lemon juice and bake for 10 more minutes.
- Let rest before chopping.
Pita Bread
Pita bread can trace it’s roots over 14000 years ago to the Stoned Age in the Middle East. Today, pita bread is a staple of Mediterranean and Middle Eastern cuisine. The yeast leavened flatbread dough is rolled flat. The edges are then tucked up underneath itself into a ball. This allows air to be trapped, creating steam to puff up the flatbread and make a pocket once the dough is baked. There is also pita that is just rolled flat and use more as a wrap, such as is Greek cuisine.
Ingredients
- 1 cup flour
- 1 tsp active dry yeast
- 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 cup warm water
Instructions
- Mix all of the ingredients together.
- On a floured surface, knead the dough fo 7-8 minutes.
- Place the dough in an oiled bowl. Cover with plastic wrap. Keep in a warm place.
- Let dough rise for 2 hours. It will double in volume.
- Roll dough out on a floured surface.
- Cut the dough into 4 pieces.
- Flatten the dough into a circle.
- Tuck the edges up under into itself to form a ball. This helps trap air inside, making the pita light and airy.
- Roll out the dough ball into 1/4” thick discs.
- Preheat the oven to 500 degrees.
- Cook the pita for 4 minutes a side.