Modern Flavours of Arabia
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Remove from the pan, place on flat serving platters and set aside. Put the olive oil in a large heavy-based pot.
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Sprinkle in the salt, pepper and sugar. Stir to coat the onions well and turn down the heat to low. Add the fresh thyme.
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Cook gently, stirring, taking care not to burn them. The onions will caramelize and sweeten as they cook in about 40 minutes. When they are meltingly soft, remove from the heat and stir in the sumac. They will turn a pinkish color. Pour into a colander sitting in a bowl to drain the excess oil. Coat the chicken with olive oil, salt, pepper and sumac. Roast for about 30—40 minutes. When done, remove, cover lightly with foil and leave to rest.
To assemble the tart, spread the caramelized onions on the pastry. Remove the chicken from the bones, thinly slice and place on top of the onions. Garnish with pine nuts and a few fresh thyme sprigs and pomegranate seed.
Add the onions. Scatter the tomatoes on top. Make the dressing by mixing the mashed garlic, lemon juice and olive oil. Pour over the salad. Sprinkle on the sumac, salt and pepper.
Toss gently to coat evenly. Serve as a side salad or add a few cubes of feta cheese on top and enjoy it as a complete meal in itself. The onions have to be cooked slowly in the best oil to caramelize.
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I like to serve my tart with a fresh thyme and arugula salad, and yogurt on the side. Excerpted from Modern Flavors of Arabia. Reproduced by arrangement with the Publisher.
Recipes from 'Modern Flavors of Arabia'
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By Healthy Directions on June 12, Modern Flavours of Arabia. Suzanne Husseini.
Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche.
Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze.