Fattoush, by Diane

 

This was the side dish to the Palestine dinner, another dinner in the Cooking through the Countries series. I was really surprised at how fresh this salad was, and the combo of the cool crispy veggies with the tangy dressing was really delicious. It tasted incredibly authentic too, and I think this dressing would have been a great marinade!

Ingredients:

4 medium tomatoes, chopped

4 large cucumbers, chopped

1 large green bell pepper, chopped

6 small radishes, chopped

3 scallions, chopped

1 small bunch arugula

1 medium head of lettuce, chopped

1 tbsp salt

1 tbsp ground sumac

1 tbsp dried mint

1/2 cup fresh lemon juice (3 medium lemons)

1/4 cup olive oil plus 2 tbsp

1 piece soft bread

Directions:

1. Tear the bread into small pieces, then toast in a pan with 2 tbsp olive oil until crispy. Set aside.

2. Mix all the chopped veggies together in a large bowl.

3. Mix the remaining ingredients together for the dressing, and pour over the salad. Add the bread on top.

Musakhan, by Diane

 

This dish was part of the Palestine dinner that I made as my friend and I continued our Cooking through the Countries! Musakhan is pan roasted chicken, marinated in warming spices, cooked over caramelized onions and draped over soft bread where all the juice and spices get absorbed. Typically it is eaten with your hands- grabbing a piece of soft bread and using it to scoop up the chicken and onions. Can't get better than that! 

This was delicious, very comforting, and quite easy to make- though it tastes as if it might have cooked all day (which continues to be a theme in these endeavors much to my surprise!). I used both naan and roti from a local Indian restaurant rather than the taboon bread, mostly for convenience. This would definitely be something wonderful to cook during the winter, and impressive for company. 

Ingredients:

4 chicken legs (I used bone in, skin on chicken breasts)

1 tsp allspice

2 tbsp ground sumac plus 1 tsp

1 pinch saffron

1/2 tsp ground cardamom

1/2 tsp ground cumin

Kosher salt and black pepper

1/4 cup EVOO

2 red onions, thinly sliced

1/4 cup pine nuts

Taboon bread (I used naan and roti)

Optional: 1/4 cup chicken broth, pomegranate molasses

Directions:

1. In a large bowl, combine the chicken and spices together, plus salt and pepper, massaging them into the chicken. Set aside to marinate for an hour.

2. Heat the oil in a large oven safe skillet, then add the chicken to sear on both sides until golden brown (about 5-8 min each side).

3. Transfer the chicken to a plate, leaving the fat in the pan. Add the onions and cook until soft and carmelized (about 15-25 min). Add in the remaining tsp of sumac, along with 1/4 cup water (I used chicken broth here) and salt. I also added about 2 tsp of pomegranate molasses here to boost the flavor.

4. Bring the liquid to a simmer, then add the chicken back to the pan, nestled into the onions (skin side up). 

5. Bake uncovered at 350 for 30 minutes or until chicken is completely cooked through and liquid is evaporated. Allow to cool for 10 minutes in the skillet.

6. While the chicken cooks, toast the pine nuts until golden brown. Remove from heat and sprinkle with salt.

7. Arrange warmed bread on a platter, then top with chicken and onion mixture along with all pan juices. Sprinkle with pine nuts and more sumac, if desired.