The Gaza Kitchen by Laila El-Haddad

Author:Laila El-Haddad
Language: eng
Format: epub
Publisher: Just World Books
Published: 2016-01-21T16:00:00+00:00

Aysh il Ghurab bil Dajaj

Oyster Mushrooms with Chicken

Serves 3–4

1 pound (450 grams) turkey or chicken breast

Juice of one lemon

1 tablespoon flour

16 ounces (500 grams) oyster mushrooms

1 medium onion, chopped

5 cloves garlic, crushed

½ teaspoon red pepper flakes

1 bunch (approximately 60 grams) parsley or dill, chopped

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon allspice

¼ teaspoon cardamom

¼ teaspoon nutmeg

Olive oil

Cut the poultry into small pieces. Rub it with the lemon juice, flour, and ¼ teaspoon of salt. Rinse, strain, and pat it dry.

Meanwhile, clean the mushrooms carefully using a damp paper towel. In a skillet, heat 4 tablespoons of oil and sauté the mushrooms until they are slightly golden. The mushrooms may release moisture and then reabsorb it.

Add the chopped onions and garlic and sauté until they have browned. Lower the heat, then stir in the parsley, red pepper flakes, ¼ teaspoon of the allspice, ¼ teaspoon of salt, and ¼ teaspoon freshly cracked black pepper (or to taste). Set this aside.

Brown the poultry in 3 tablespoons of olive oil and season it with the remaining spices and salt. Stir in the mushroom mixture. Cook for 5 more minutes. Serve with Ruz Imfalfal (page 206) or Khubz Kmaj (page 100).

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