[Contents]

1 4-lb. chicken

1 cup chopped meat (preferably lamb)

1 cup rice

1/2 Cup chopped tomato

1/4 Cup pine nuts

1/4 cup water

1 1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. cinnamon

Stuff body cavity of chicken with mixture of ground meat, rice, nuts, water and seasonings. Remove neck bone and stuff neck skin also. Sew cavities firmly closed. Place stuffed chicken in pressure cooker. Add 2 1/2 cups water and more salt to taste. Bring to a boil and skim. Add stick of cinnamon and cook under pressure for 30 minutes. Lengthen cooking time five or 10 minutes if chicken is old and add more water. Serve this dish hot.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)