Palestinian chef and author Sami Tamimi and food writer Tara Wigley are in the Ottolenghi Test Kitchen recreating the chicken shawarma pie from their book Falastin.
This pie has Shawarma Spice Blend marinated chicken thighs, potatoes and tahini sauce, all wrapped up in crisp filo pastry. It’s great served with a simple green side salad.
In our new series, The Levantine Table, we are celebrating the vibrant and flavourful food inspired by the Levant, located along the sunny shores of the eastern Mediterranean. In each episode we’ll be in the working kitchens of acclaimed restaurateurs, chefs and writers sharing recipes using ingredients from our Cooks’ Ingredients range.
Ingredients:
750g chicken thigh fillets
4 cloves garlic, crushed
2cm piece of ginger, peeled and finely grated
½ tsp turmeric
3 tbsp Cooks' Ingredients Shawarma Spice Blend
2 tbsp cider vinegar
90ml olive oil, plus extra for greasing
2 baking potatoes, unpeeled and cut into ½ cm-thick rounds
45g unsalted butter
1 onion, thinly sliced
200ml chicken stock
5g parsley leaves, roughly chopped
5g coriander leaves, roughly chopped
8 sheets filo pastry
1 tsp nigella seeds
¾ tsp chilli flakes
For the tahini sauce
50g tahini
80g Greek-style yogurt
2 cloves garlic, crushed
1 tbsp lemon juice
To view the full recipe | bit.ly/35q4Xu3
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