Type: Meat
Saffron chicken & herb salad
This colourful salad is extraordinarily moist and refreshing. It was created by the chefs at Ottolenghi in Belgravia and is a big…
Chopped liver
‘Liver-flavour aubergine’ is a weird-sounding yet popular invention, which is probably one of the best products to expose the unique, often paradoxical,…
Chicken with caramelized onion & cardamom rice
Although rice has never been grown locally, it has become a staple Palestinian grain and definitely the basic ingredient in all ceremonial…
Poached chicken with sweet spiced freekeh
One of the most practical and fun ways of preparing meat and starch at the same time forms the basis of many…
Roasted chicken with jerusalem artichoke & lemon
Jerusalem artichokes are well loved in the city but have actually got nothing to do with it; not officially anyway. The name…
Roasted chicken with clementines & arak
All the intense flavours lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage…
Braised quail with apricots, currants & tamarind
Tamarhindi, the Arab name for tamarind, literally translates to ‘Indian date’. It arrived in the Levant somewhere around the 7th century, having…
Jerusalem mixed grill
Aside from the kugel (see page 206), few dishes have gained the addition of ‘Jerusalem’ to their name. Despite the misleading name,…
Slow-cooked chicken with a crisp corn crust
This is a wonderful meal on an autumn day, served with a crisp green salad. The slow-cooked chicken is packed full of…