Host a dinner with friends and raise money to help Unicef protect Syrian children this winter. All funds raised through #CookForSyria supper clubs benefit Unicef’s children of Syria appeal via Unicef Next Generation London. Sign up today to host your supper club!
#CookForSyria is a global fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine in partnership with Unicef Next Generation London. Next Generation is a global Unicef initiative, bringing together diverse groups of young professionals to help transform the lives of the world’s most vulnerable children.
- Grind all of your whole spices to a powder, reserving 1 tsp of the mix for the crispbread. Add the rest to a large bowl along with your yoghurt, crushed garlic, lemon juice, turmeric and salt. Turn the chicken through the marinade and refrigerate for at least two hours.
- Brush your pitta breads with the butter and sprinkle evenly with the 1 tsp spice mix. Bake in the oven at 160°C until lightly golden and very crisp, then set aside to cool completely.
- For your pilaf, foam the butter and cinnamon stick in a high-sided, heavy-bottomed pan. Add the sliced onions and a good pinch of salt. Stir to coat everything in the butter, then reduce the heat and cook very slowly for about 45 minutes to an hour, or until completely collapsed.
- Drain your rice very well in a sieve and add the chickpeas and sultanas to your onion base. Add your drained rice, turn the heat up and carefully turn through the butter/onions with a metal spoon until all the grains are coated. When you hear your rice sizzling (about 2 minutes), add your chicken stock, cover with a piece of parchment paper and cover with a lid. Cook on the highest flame for 3 ½ minutes, then immediately turn down to the lowest flame and cook for a further 7 minutes. Remove the pot from the heat and allow to sit with the lid on for a further 15 minutes while you cook your chicken.
- Skewer your chicken and grill for 10-15 minutes, turning once or twice, until a little charred and cooked through to the centre. Rest for 5 minutes.
- Blend your zhoug ingredients in a food processor and combine everything for your yoghurt.
- To assemble the fatteh, crack your crispbreads evenly over the bottom of a large serving dish. Cover evenly with the rice and top with the chicken. Dress liberally with seasoned yoghurt, zhoug, pomegranate seeds, pine nuts and sumac. Enjoy!