Turning Tables w/ Chef Dima Al Sharif

Watch Episode 1: Chef Dima Al Sharif Cooking Msakhan!

 

DimaAbout Our Chef

Dima Al Sharif is a Jordanian National of Palestinian origins, whose family comes from the prominent Palestinian city, Hebron. She currently lives in Dubai of the United Arab Emirates, where she founded and operates a foodstuff supply and catering services company “MOONEH LLC”.

Dima is a sought-after and respected culinary figure in the Middle East. She is well acknowledged as the go-to food authority in this region, especially where food history, identity, and culture are concerned. She is also well known in the food industry as a market leader, driver, and influencer.

Dima published her first cookbook “Plated Heirlooms” a 500-page exploration of her native Falasteen (Palestine) and its rich culinary history through generations of Palestinian cooking. Plated Heirlooms was published after 3 and a half years of extensive research (the first effort of its kind to document Palestinian cuisine). That year, Plated Heirlooms was awarded the BBC Good Food “Best of The Year” Award. Plated Heirlooms is currently displayed at UNESCO Headquarter Offices in Paris to represent Palestine and Palestinian Heritage.

Ingredients

  • 1 chicken cut into 4 pieces with bones and skin intact

  • 30g olive oil

  • 250g (1) large onion

  • 10g (2) cloves garlic crushed

  • 2 bay leaves

  • 3 whole cloves

  • 3 cardamom seed lightly crashed

  • 5 black peppercorns

  • Salt to taste

  • juice of 1 lemon

Onion mixture

  • 1kg onion Chopped roughly or sliced

  • 100ml olive oil

  • Salt and pepper

  • 25 ml chicken broth

  • 50g sumac

  • 65g toasted pine nut

Knafeh Cones

  • 1 Kg Knafeh dough

  • Olive Oil Spray Or any Baking Spray

  • Cone shape mold

Instructions

  • Prepare the chicken for roasting. Clean and pat dry the chicken pieces, place in a roasting tray along with the quartered onion, the whole spices, and crushed garlic. Sprinkle salt, black pepper, and the spice mix over the chicken.

  • Drizzle with olive oil and lemon juice. Rub the chicken pieces to coat on all sides. Add 1 cup of water, cover, and bake in a 230C oven for 1 hour.

  • Once done, collect the juices, passing through a sieve to omit the whole spices and onions, reserving the liquid. Pull the chicken into pieces discarding the skin and bones.

  • Meanwhile, make the onion mixture by slightly heating ¼ cup olive oil in a large pot without allowing the oil to smoke. Add the sliced onions and season with salt and black pepper. Cook over medium heat stirring occasionally until the onions are very tender, but not browned. Lower the heat if necessary.

  • Once the onions are tender add ½ the quantity of the sumac and stir to mix. Add the broth (roasting juices) to the onion mixture and cook until the onions are cooked through (very soft and wilted, but not browned) and the liquids have reduced by a quarter. Remove from the heat, and stir in the remaining sumac.

  • To finish, add the chicken pieces to the onion mixture, and mix all well.

  • Meanwhile, Make the cones. Wrap the Knafeh dough on your molds as shown in the video and place it on a lined oven tray. Bake 350F/180C oven until golden and crisp, about 20 minutes.

  • Once all is done, fill the cones with the musakhan and line them on the serving dish.

  • Serve warm with yogurt dip.