Baharat Chicken with Pita Bread
By Sid Khullar • Sep 22nd, 2008 • Category: Recipes
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 Baharat Chicken with Pita Bread |
Naheed recently went to Bahrain for a holiday. On his return he brought me two spices I had only heard of before -Summack (or Summak) and Bahara. I’m not really sure how to describe Summack – it’s red in color and looks like a fine, lustrous chilli powder and baharat is a mixture of spices that is a vague khaki in color. Both do not bear any resemblence to anything I’ve tasted before. I wasn’t sure how to use the Summack, so I had a go at the Baharat to begin with.
After grinding together some cloves, cinnamon, black peppercorns and cardamom, I marinated some chicken with the ground spices along with baharat, curd, chilli powder and salt for about an hour. Fried some finely sliced onions till golden brown and added the entire chicken mixture to the pan and fried on high heat till a thick brown gravy was visible and the chicken was cooked on the outside. Then added some water, tahini (sesame seed and olive oil paste) and cream and simmered it till the gravy was thick and the chicken cooked through – about 15 minutes. Served it with pita bread. Tasted quite unlike anything I’ve made before and was quite nice! - Sid |
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Sid Khullar is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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Sumach tastes lemony. Not heard of the other one, will do a search…
Have a great time in Goa, wish I could go too!
Yes it did taste a little sour and it also had the effect of instantly drying out my taste buds… I had also encountered the same spice in a Czech restaurant in Sheffield. I believe it is meant more for sprinkling as an add on on roasts and grills, rather than for cooking with.
I think I’ll live without it!
I think Sumac is a type of berry… Its red and has a lemony taste to it… usually added to meats… came upon these spices when I was in my Middle Eastern cooking phase!
Thanks Foodlover! I think I’ll try it out today.