Djaj Biltoom (Garlic Chicken)

Serve : 4
Preparation time: 15 minutes (plus 1 hour refrigerating time)
Baking time: 20 to 35 minutes

Ingredients:

• 4 cloves garlic, peeled and finely chopped 
• 1 tsp. salt 
• juice of 1 lemon (about 3 tbsp.) 
• ¼ cup olive oil 
• 2 to 2½ lb. chicken pieces 

Sauce: 

• 1 whole head garlic, cloves separated and peeled 
• 1 tsp. salt 
• 1 cup olive oil 
• 2 tbsp. lemon juice 
• 1 potato, peeled and boiled

Direction:

1. In a large bowl, mix up a marinade of garlic, salt, lemon juice, and olive oil. 
2. Add chicken pieces and stir until they are coated. 
3. Lightly cover bowl with a cloth and refrigerate overnight. 
4. Preheat oven to 375°F. 
5. Place chicken pieces in a roasting pan and discard marinade. 
6. Roast chicken for 1 hour, uncovered. 
7. Check often and drizzle olive oil lightly over chicken if it looks dry. 
8. In a medium bowl, prepare sauce. 
9. Crush garlic into salt with the back of a spoon. 
10. Add 1 tbsp. olive oil and beat well. 
11. When oil has been absorbed, stir in a few drops lemon juice. 
12. Repeat until about ½ c. oil and 1 tbsp. lemon juice have been used. 
13. Put garlic mixture in blender.
14. Add remaining oil, lemon juice, and potato. Blend until mixture looks shiny and smooth. (If you don’t have a blender, mash the potato, add to remaining ingredients, and beat well with a wire whisk.) 
15. Place chicken pieces on a serving platter. 
16. Serve hot with small dishes of garlic sauce for dipping.

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Sayadieh (Fish and Rice Stew)

Sayadieh is a delicious and robust Lebanese-style fish dish. Any firm, white fish, such as haddock
or cod, can be used in this recipe.

Serves: 4
Prep. time: 10 or 15 min
Cooking time: 1½ hours

Ingredients:

• 2 tbsp. vegetable oil 
• 2 tbsp. pine nuts 
• 6 cups water 
• 1 onion, peeled and quartered 
• 2 lb. fish fillets, fresh or frozen (thawed) 
• 1 cup long-grain converted rice 
• ½ tsp. cumin 
• ½ tsp. salt 
• juice of 1 lemon (about 3 tbsp.) 
• fresh parsley sprigs for garnish

Direction:

1. In a small skillet, heat 1 tbsp. oil over medium-high heat. 
2. Sauté pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. 
3. Remove with a slotted spoon and drain on paper towels.
4. In a large kettle, bring 6 cups water to a boil over high heat. 
5. Carefully add onion and boil 15 to 20 minutes, or until soft. 
6. Remove onion with a slotted spoon and drain in a colander. 
7. Save cooking water.
8. Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
9. Add fish and onion to onion cooking water and bring water back to a boil over high heat. 
10. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. 
11. Remove fish with slotted spoon. 
12. Save cooking water.
13. In a large saucepan, heat remaining 1 tbsp. of oil over medium-high heat. 
14. Add rice and cumin and cook, stirring constantly, for 3 minutes. 
15. Add salt and 2 cups of the fish cooking water. 
16. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
17. Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
18. Arrange rice on a deep serving platter and place fish on rice. 
19. Pour hot broth over fish. 
20. Garnish with pine nuts and parsley.

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