1/4 kg. chickpeas
6 cloves garlic, halved
salt as required
1 large or 2 medium chickens, about 2 kgs. in total
1/2 tsp. each ground ginger and pepper
pinch or two pulverized saffron
1/2 tsp. turmeric
3 Tbsp. parsley, chopped finely
1 stick cinnamon per chicken, about 8cm. long
1 medium onion, chopped finely
2 tbsp. each olive oil and melted margarine, mixed together
1 medium onion, sliced thinly
3 Tbsp. raisins
Sort through the chickpeas, cover with water and soak overnight. In a small bowl, make a paste using half the garlic cloves and 1 tbs. salt. With this mixture, rub the chicken inside and out. Let stand 10 - 15 minutes and then rinse the chicken under running water and pat dry. In another small bowl, combine the ginger, pepper and remaining garlic and grind to a paste. Add 2 Tbsp. of water and mix well. Rub the chicken inside and out with this mixture, cover and refrigerate overnight.
Drain the chickpeas, rinse well and place in a saucepan. Pour over fresh water to cover, bring to the boil and reduce the flame. Cover and simmer until the chickpeas are tender (about 1 hour). Drain the chickpeas and pour over cold water to cover. By rubbing the peas lightly, remove and discard the skins.
Transfer the chicken to a lightly greased casserole and pour over any liquids remaining in the bowl. Add the saffron, turmeric, parsley, cinnamon, chopped onion and olive oil-margarine mixture. Pour over 2 cups of water (or stock) and bring to the boil. Reduce the flame, cover and simmer for 1 hour, turning the chicken 4-5 times. Remove the chicken and set aside to keep warm.
Add the sliced onion, cooked chickpeas and raisins to the casserole and cook until the onions are soft and the sauce has reduced to a thick gravy. Return the chicken to the sauce and heat through. Correct the seasoning with salt and pepper to taste.
To serve, transfer the chicken to a preheated deep serving dish, spoon over the chickpeas and sauce and serve immediately.
Serves 6.
1 head lettuce
2 Tbsp. each lemon juice, sugar and orange juice
1 Tbsp. orange flower water (optional)
pinch of salt, ground cinnamon to taste
3 large navel oranges, peeled and separated into sections
125 gr. dates, chopped
50 gr. blanched almonds, toasted and chopped
Separate the tender leaves of the lettuce and wash well. Drain, pat dry, shred and place in a salad bowl. Chill.
Mix together the lemon juice, orange juice, orange flower water, sugar, salt and 1/2 tsp. of the cinnamon.
To serve, pour most of the dressing over the lettuce and toss. Arrange the orange sections over the lettuce leaves and then top with the dates and almonds. Sprinkle over the remaining dressing and dust gently with cinnamon.
Serves 6.
1/2 kg. vine leaves (fresh or tinned)
3/4 cup pitted prunes
1/4 cup pitted cherries (may use tinned)
1/4 cup seedless raisins
1/4 kg. lean ground beef
1/4 cup uncooked rice
2 Tbsp. parsley, chopped finely
1 Tbsp. fresh mint leaves, chopped
1/2 tsp. each salt, black pepper, turmeric
1/2 cup olive oil
2 lemons, thinly sliced with rind
If using fresh grape leaves, soak in hot water for 5 - 6 minutes. If tinned leaves are used, soak 5 - 6 hours in cold water. In either case, squeeze dry gently between toweling.
Soak the prunes in water for 3 hours. Remove from the water and chop coarsely. Coarsely chop the cherries and raisins.
Combine all the ingredients (except the vine leaves, lemon and oil) and with the mixture fill the leaves, tucking in the edge while rolling. The finished rolled leaves should be about 2" (5cm.) in length.
Cover the bottom of a shallow pan with half the lemon slices and arrange the stuffed leaves on top. Cover with another layer of lemon slices, and pour the oil and 2 cups of water over all. Cover and cook over a medium flame for 1 hour.
Remove from the flame and discard the upper layer of lemon slices. With a slotted spoon remove the stuffed leaves from the liquid. If served hot, each rolled leaf may be served on one of the cooked lemon slices. If served cold, discard the lemon and chill the leaves well.
Serves 6.