After the books “Jerusalem” and “Simple” it’s now the turn of “Falastin” the latest book by Sami Tamimi (co-author of Jerusalem with Yotam Ottolenghi) to find a place in my bookshelf (actually I’ll always find a place for their books).
What appeals to me the most about their recipes is that these two exceptional chefs are inspired by their childhoods and the traditions of the ME to deliver recipes with a twist of daring and modern creativity.
First of all, know that the recipe that I’m sharing with you today is effortless. I recommend you prepare your chicken ahead of time and keep it in the fridge overnight, if possible, so that the chicken soaks up all the flavors of the marinade. This recipe can be made with different pieces of chicken, but I chose the thighs as they are the most tender and juicy.
This chicken comes out incredibly fragrant and slightly tangy thanks to the lemon and sumac. Symbolizing ME cuisine, sumac is a dark red spice with a vinegar flavor, found in the famous Lebanese salad “fattouch”, in grilled meats or in the famous Palestinian dish “M’sakhen”. Sumac is also part of the za’atar, another ingredient in today’s recipe.
The “za’atar” in English means thyme, but the Za’atar “ME blend” varies from region to region, and each family has its own recipe. It is broadly composed of thyme, oregano, sumac, sesame seeds, cumin and coriander.
Definitely one to try, easy quick marinade takes only 10 minutes. You know the famous phrase “to try it is to adopt it” well don’t be surprised if you become addicted to this dish.
Et maintenant place à la recette.
