Your New Favourite dish will be this layered Palestinian one #CookForPalestine

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a different flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a nutty flavor at a lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with less fat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

Cut flatbread into squares using scissors.

Heat 2 cups of vegetable oil in a frying pan over high heat.

Test oil with a piece of bread; when it fries, add enough bread to fill the pan.

Fry bread for 30 seconds to 2 minutes until golden, then drain on paper towels.

Season fried bread with salt and black pepper.

Fry blanched almonds in the same oil for about 30 seconds until golden, then drain on paper towels and season with salt.

Mix salt, sumac, black pepper, cinnamon, and cardamom in a bowl to create a spice mix for the chicken.

Add minced garlic and olive oil to the spice mix to create a wet rub.

Slice chicken breasts horizontally to make them evenly thick, then coat with the wet rub.

Heat a high wok pan on high heat and add 1 tablespoon of olive oil.

Cook chicken filets for 90 seconds on one side, flip, then add a few tablespoons of water and cover to steam for 3 more minutes until cooked through.

Slice onions into strips and scrunch to separate layers.

In the same pan, add olive oil and sliced onions, sprinkle with salt, and cook over medium heat for about 7 minutes until softened.

Add a pinch of black pepper and a light amount of sumac to the onions and cook until they release their liquid.

Pour in chicken stock or water to increase moisture, cover, and cook for another 10-15 minutes until onions are soft and deep purple.

Tear cooked chicken into bite-sized chunks and mix with the onions.

Taste and adjust sourness with fresh lemon juice if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens