Ramadan Recipes: Syria
An all in one broth of bread, stock, chicken and yoghurt is a tasty and popular iftar dish in Syria, however, it is important for it not to be made too far in advance as it will become soggy. Assemble just before you are ready to serve.
• 3 small Arabic breads
• 4 bone-in chicken breasts
• 1 onion cut into quarters
• 500ml water
• 2 cardamom seeds
• 2 cloves
• Salt to taste
• Pepper to taste
• Paprika to taste
• A splash of oil
• 500g yoghurt
• 4 tbsp tahini
• 2 cloves garlic, crushed
• A squeeze of lemon
• 4 tbsp chopped parsley
• A handful toasted pine nuts
1. Wash the chicken breasts and place in a pan with the water, cardamom and cloves. Bring to the boil, skimming off the scum so that the water is clear. Reduce the heat and allow to simmer for 20 to 25 minutes.
2. Once cooked, remove the chicken pieces from the stock and shred the breast. Discard the bones.
3. Strain the stock and allow to cool.
4. Combine the shredded chicken with the salt, pepper and paprika.
5. Heat a splash of oil in a frying pan. Fry the coated shredded chicken in the oil for a few minutes until slightly crisp.
6. In a bowl, combine the yoghurt, tahini, crushed garlic and squeezed lemon.
7. Shred the bread and place it with the shredded chicken into a deep bowl.
8. Add the chicken stock and one third of the yoghurt mixture. Mix until combined.
9. Spoon the remaining yoghurt mixture on top, spreading evenly.
10. Garnish with parsley, toasted pine nuts and paprika. Serve immediately.