3 Course Middle Eastern FEAST

Instructions

Ouzi:

1. Add the saffron to a mortar with a pinch of salt, and crush it into a powder. Add a splash of hot water as well as tomato paste, salt, pepper, and paprika. Mix into a thick paste
2. Slice the garlic heads in half and the onions into thick strips, then place in a baking dish lined with grease-proof paper. Add the whole spices on top then place the meat on top of the aromatics.
3. Brush the paste all over the meat ensuring thorough coverage, then add some water and seal in the greaseproof paper
4. Cover with foil and bake at 150c for 6 hours
5. 20 minutes before the end, remove the paper and foil, and allow the lamb to brown in the oven
6. Strain off any juices to use for the rice
7. To make the rice, heat the oil in a pot over medium-high heat. Wash the rice, then add to the pot with the salt. Fry for 2-3 minutes
8. Pour over the stock to cover the rice by 1 cm. Bring to a boil then cover with a lid. Allow to boil for 3 minutes, then reduce heat to low and keep covered for 20 minutes.
9. Fluff up with a fork and turn the heat off, then allow to steam for 10 more minutes
10. To make the vermicelli, add the oil to a pot and heat over medium. Add the vermicelli and fry until dark brown
11. Add the water and salt, bring to a boil, then allow to cook on medium for about 10 minutes. Fluff with a fork and steam for a few minutes more

Stuffed chicken:

1. Make the marinade by blending the onions, salt, pepper, and cardamom together into a chunky paste
2. Prepare the chicken by cleaning the cavity, then separate the skin from the meat
3. Place the marinade between the skin and the meat, then place the remaining marinade over the skin. Allow the chicken to marinate for 2-6 hours
4. Add your freekeh to a bowl and wash thoroughly. Allow soaking in clean water for 2 hours
5. Once soaked, add olive oil to a pot over medium heat with the bay leaf. Infuse for 2 minutes.
6. Dice the onions into small dice, and saute for 4-5 minutes until soft. Add the salt, pepper, Bharat, cardamom, and cinnamon, then mix.
7. Add the soaked freekeh, with 1.4 cups of water. Cover with a lid and cook on medium till it comes to a light boil.
8. Turn the heat down to low, and cook for 45-60 minutes.
9. Add the sumac, then remove a few spoons to stuff the chicken with, and allow to cool
10. The remaining freekeh should be cooked for 15m more, then steamed for 20 minutes with the heat off
11. Remove the marinade from under the skin of the chicken and the cavity, then add the freekeh into the cavity
12. Seal the cavity with a toothpick, then tie the legs together
13. Rub with olive oil, then bake at 80c for 1-1:15 hours until the temperature in the cavity and meat reads 74c
14. Fill a platter with the remaining freekeh, then top with the chicken and serve