I had this great dish at the Lebanese Taberna in Silver Spring MD yesterday.Â Both Stephanie and I loved it.Â Went looking for recipes, and found a great one on Chowhound.
wow, you’re in luck. i never knew what this dish was called, but it was a favorite in our house. my mom learned to make it from a lebanese woman.
i just made it for the first time in years the other day.
here’s my mom’s recipe–don’t know how authentic it is, but it tastes great!
For chicken and broth:
1 chicken, whole or quartered
1/2 lemon, cut into quarters
1 Tb ground cinnamon
1 tb salt
2 cups water
1 onion with 3 cloves stuck in it
1/4 tsp nutmeg
1/2 stick cinnamon
2 bay leaves
1 large can chickpeas
in large dutch oven or stockpot, put chicken lemon quarters, ground cinnamon, and salt. Add water, onion with cloves, nutmeg, cinnamon stick and bay leaves. Simmer until chicken is tender. Remove chicken and let cool. strain and skim broth, pour over chickpeas and cook for 15-20 minutes.
to put the dish togehter:
1 quart plain yogurt (i use labneh or the thick greek yogurt, they work best)
4 cloves garlic, crushed
1 cup mints leaves, torn
1 cup pine nuts
3 Tb butter
2 pita breads cut into 1 inch squares
1/2 a pomegranate (if available)
mix yogurt with garlic and let sit for 15 minutes. Fry pine nuts in 1 tb butter until brown. set aside
fry pita cubes in remaining butter until crisp.
skin and bone chicken meat. leave in largish chunks.
put chicken in bottom of serving dish. pour warm broth with chickpeas over it. spoon yogurt mixture on top, and then sprinkle on the pine nuts, pita, mint, and pomegranate. serve in shallow soup bowls.
anyway, hope this works for you. i’ve never seen this dish in a restaurant, but i’ve wowed many friends with it over the years.