Pistachio chicken (Fustukiyyeh) - Taste of Beirut
You are unlikely to find this dish in a contemporary Middle-Eastern cookbook; the recipe goes back to the 10th century. I read about it in La cuisine de Ziryab (Ziryab’s kitchen) by Farouk Mardam-Bey. The book is a collection of essays on traditional Arab ingredients such as figs, dates, olive, bulgur, chickpeas, artichoke, fava bean or...Read More »
Joumana Accad