As I mentioned earlier, I am very fond of Lebanese food and this is the second course I cooked last time we ate Lebanese at home. Tarator the jez is a chicken farrago that is something out of the ordinary and I would have been able to eat the entire dish myself, but I was kind to Johan and let him taste a little also.
On a different matter, my parents came to visit us this weekend (I did not offer this then) and since it soon is my birthday, they brought some gifts. I must say that these gifts will be difficult for them to beat in the future. My mother had woven a patchwork quilt to me and I also got an old wafer iron that belonged to my grandmother.
Tarator de jez
4 servings
3 chicken fillets
salt
2 bay leaves
3 small sliced pickles
1 tbsp chopped parsley
4 pressed garlic cloves
1/3 cup tahini, sesame paste
1/3 cup water
1/3 cup lemon juice
½ tbsp salt
1 teaspoon cumin (optional, I have it in almost everything)
Bring water in a saucepan to a boil and salt it lightly. Add the bay leaves and chicken and cook the chicken until it is cooked. I usually cut the fillets into smaller pieces so it will cook faster, I have no exact time but about 10-15 minutes will do.
Mix together the ingredients for the farrago and taste. When the chicken is cooked and has cooled, tear it into small pieces and stir into the farrago. Done!
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