Tag: Syrian

Syrian Chicken

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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Main Course
Cuisine: Syrian
Keyword: Chicken, main course, Syrian, Western Asian
Author: Alex Gorgos

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.
    Syrian, main course, chicken
  • 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.
    Syrian, main course, chicken
  • In the same pot, add the onions, garlic, ginger, and birds eye chilies. Sauté for 2 minutes.
    Syrian, main course, chicken
  • Stir in the tomatoes, chicken stock, saffron powder, thyme, and cumin. Simmer for 5 minutes.
    Syrian, main course, chicken
  • Add in the chicken thighs. Place a cover on the pot and cook for 45 minutes in a preheated 350 degree oven.
    Syrian, main course, chicken
  • Take out of the oven and toss in the chopped cilantro and mint.
    Syrian, main course, chicken
Syrian, main course, chicken
Serve with couscous and a dollop of yogurt. Garnish with more chopped cilantro and mint.
Chicken Shawarma

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.
Prep Time10 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Israeli, Lebanese, Syrian, Turkish
Keyword: Chicken, Israeli, Lebanese, main course, Syrian, Turkish, Western Asian
Author: Alex Gorgos

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.
    Syrian, main course, chicken
  • Marinate the chicken thighs overnight.
    Syrian, main course, chicken
  • 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.
    Syrian, main course, chicken
  • Brush with another layer of lemon juice and bake for 10 more minutes.
    Syrian, main course, chicken
  • Let rest before chopping.
    Syrian, main course, chicken
Syrian, main course, chicken
Top with chopped tomatoes and cucumber, sliced red onions, and garlic mint yogurt sauce.

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.
Prep Time2 hours 10 minutes
Cook Time8 minutes
Course: bread
Cuisine: Middle Eastern
Keyword: bread, Middle Eastern
Author: Alex Gorgos

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.
    Iranian, bread
  • On a floured surface, knead the dough fo 7-8 minutes.
    Iranian, bread
  • Place the dough in an oiled bowl. Cover with plastic wrap. Keep in a warm place.
    Iranian, bread
  • Let dough rise for 2 hours. It will double in volume.
    Iranian, bread
  • Roll dough out on a floured surface.
    Iranian, bread
  • Cut the dough into 4 pieces.
    Iranian, bread
  • Flatten the dough into a circle.
    Iranian, bread
  • Tuck the edges up under into itself to form a ball. This helps trap air inside, making the pita light and airy.
    Iranian, bread
  • Roll out the dough ball into 1/4” thick discs.
    Iranian, bread
  • Preheat the oven to 500 degrees.
    Iranian, bread
  • Cook the pita for 4 minutes a side.
    Iranian, bread