Heat the oil in a wide pot and fry the onion over medium heat 25–30 minutes, stirring, until it is deep brown.
StoveWide, shallow pot
💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
To assemble
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Cook the chicken in a pot with water, salt and black pepper for about 40 minutes, until tender. Reserve 1 cup of the broth.
StovePot
5
Add the sumac, baharat and cinnamon to the caramelized onion and stir.
6
Moisten the pitas in the chicken broth and arrange them in a baking dish.
Baking pan
💡Moisten the pitas, don't soak them: a pita that's too wet falls apart in the dish, while a lightly moistened one turns soft underneath and crisp at the edges.
7
Spread half the caramelized onion over the pitas.
8
Arrange the chicken pieces on top and cover with the rest of the onion.
9
Bake 20 minutes, until the chicken is browned and the pitas are crisp at the edges.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Sprinkle the walnuts on top and serve hot.
1095calories
53 gprotein
62 gcarbs
71 gfat
● protein 19%● carbs 23%● fat 58%
Per serving (474 g), of 4 servings
For the Caramelized Onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Olive oil →
Walnuts: measured in cup in this recipe: 1 cup = 117 g · 654 kcal per 100 g · More about Walnuts →
🔧 Tools needed (7) · 🍳 3 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
