From borrel@ludvigsen.hiof.noTue Mar 5 18:28:40 1996 Date: Sun, 28 Jan 1996 21:50:22 +0000 From: Borre Ludvigsen To: borrel@ludvigsen.hiof.no Subject: [Fwd: Recipe for musakhan enclosed] [ Part 1: "Included Message" ] Date: Sat, 27 Jan 96 01:24:42 EST From: Nada Newsgroups: soc.culture.lebanon Subject: Recipe for musakhan enclosed Hi there, I looked around for a shawarma recipe for you all but couldn't locate it. I know my mom has one and she uses a mix of spices called "shawarma spices" from lebanon - I think its ABIDO brand. I'll have it for you all soon inshallah. Until then here's a musakhan recipe (I love this dish) This recipe is from the SAHTEIN middle east cookbook. 1 3 lb. chicken, cut in serving pieces 3 tbsp. ground sumac (samaac) Juice from one lemon 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. cinnamon 1/2 tsp. nutmeg 1 large onion, quartered and sliced thin 2 tbsp. pine nuts (I personally would skip this) 3 tbsp. olive oil Rub chicken with lemon juice, season with sumac, and the other spices. Let rest for an hour... Then, mix onions, nuts (if you decided you didn't want to follow my advice) and olive oil. Finally spread over chicken. Bake chicken on top of pita bread coated with oil at 400 degrees for 1 1/2 hours. You can also wrap the chicken like a chawarma and bake. Enjoy. BTW, I bear no responsibility for oven fires, cut fingers and other injuries or disasters that may occur during the preparation of this dish. nada ns6987a@american.edu