Chicken Pie with Onions and Sumac
This pie with a beguilingly flavorsome filling is a refined interpretation of musakhan, which is of Bedouin origin and is baked in thin Arab bread. It is delicious, and you must try it. It can be made in advance and reheated before serving. Use the large-size sheets of fillo (about 19 inches × 12 inches) that are sold frozen, and defrost for 2 to 3 hours; see page 9 for information about using fillo.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
For the filling, fry the onions in the oil until soft and beginning to color. Cook on low heat, with the lid on to start with, stirring occasionally, until they soften. Remove the lid and cook over medium-high heat. Cut the chicken into 3/4- to 1-inch pieces and add them to the onions. Cook, turning the pieces, until they are lightly colored all over. Add the sumac, cinnamon, cardamom, lemon juice, salt, and pepper and mix well.
Step 2
Be ready to assemble the pie quickly so that the fillo does not dry out. Brush a large, round baking pan, about 11 inches in diameter, with melted butter. Place the first sheet of fillo in the pan so that it nestles in the bottom and the two ends hang over the side. Brush the sheet quickly with melted butter, pressing it into the corners with the brush. Repeat with four more of the sheets, so the sides of the pan are completely covered.
Step 3
Spread the filling evenly in the pan over the sheets and fold the overhanging fillo back over the filling to enclose it, again brushing each bit with melted butter. Cover the surface with the remaining two sheets of fillo, brushing each with melted butter. Tuck them into the sides of the pan, trimming them with scissors to make this easier.
Step 4
Bake the pie in an oven preheated to 350°F for 25 minutes, or until browned. Turn it out, upside down, on a large platter and serve hot. Use a finely serrated knife to cut it into wedges.
variation
Step 5
For a more homely snack, fill pita bread with the hot filling and heat through in the oven.
