Palestinian Food in London
This has been on my to do list for a while, and I finally got the chance to sample Joudie Kalla's food. Known as "Palestine on a plate" She also has a great app by the same name which has the most amazing recipes, which I will be trying out when I get a chance to cook for my own friends and family.
Being a chef myself I tend to cook from a range of different countries, but always enjoy sampling food from chefs who originate from the countries of cusinies they represent. For me, my favourite middle eastern foods are from Palestine and Syria. Joudie created a great menu, cooked from the heart and was a pure joy to be in the receiving end of such delectable food. She truly is a talented young lady, and I can't wait for book to be released this autumn.
Book her next supper club on the Tuesday 10th May, but hurry as there are limited space. Ticket Info
Here are a few of the dishes I enjoyed eating and was able to get pictures of. For once, I focused on enjoying my food, and only managed to take the picture of the dessert.
Dessert - Halawet il Jiben - (MAIN PICTURE) Sticky sweet cheese and cream wraps drizzled in orange blossom and rose water syrup with crushed pistachios
Mains - Adas wa Ruz -Slow cooked red split lentils and rice stew with lemon, toasted parsley and caramelised onions (served with taboon bread, spring onions, radish and tabasco)
Picture by @thecityfittie on Instagram
Main course - Za’atar chicken served with Tomato onion and parsley salad
Adapted from Palestine on a Plate. Recipe & Picture by Joudie Kalla.
Za'atar Chicken
PREP TIME | COOK TIME | TOTAL TIME
5 min 30 min 35 min
THE SHOPPING LIST
· 4 large chicken legs and thighs, in one piece, coated lightly in olive oil
· 4 tablespoons dried mint
· 5 tablespoons pomegranate molasses
· 3 teaspoons dried red chillies
· 4 tablespoons zaatar.
· 1 tablespoons Maldon sea salt flakes
· 1 pomegranate, seeded, for garnish
· 1 red chili, sliced, for garnish
HOW TO COOK IT:
1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit), with the fan on.
2. Place your chicken on a tray with baking paper.
3. Place the legs skin side down, and season with half of the ingredients, except for the garnish. Flip the legs and season with the other half.
4. Mix the garnish: pomegranate seeds and red chili. Reserve for later.
5. The chicken should now be now facing skin-side down and coated with a generous covering of seasonings. Place in the oven and cook until browned slightly on top.
6. Turn chicken over and cook skin side up until browned.
7. Adjust the seasonings to your taste. I usually add a little more zaatar and a bit more mint. Make sure the chicken is covered in seasoning as it cooks. You want it to have a nice color and flavor. This is supposed to be a tangy, sharp, spicy, slightly sweet dish.
8. Once fully cooked, serve and sprinkle with the pomegranate seeds and sliced chilli.
9. Reserve the sauce that came from the chicken and drizzle generously all over the chicken. It will become a firm favorite for you at home. I assure you.
SERVE WITH: With a green salad, tomato, onion & mint salad or with rice.
