This is one of my favourite Lebanese dishes - in fact it is one of my favourite dishes in general! I reallllly felt like some, so I asked my mum how she makes it, and decided to give it a go. It is really easy, super delicious and tangy!
- Heat the olive oil in a non-stick medium sized pot, then add the onions over medium/high heat, turning regularly to brown the sides of the onions
- Dissolve the chicken stock cube in the water, then pour it over the onions (should be enough to cover most of the onions, as after cooking some of the water will evaporate)
- Add the salt, cinnamon, black pepper, lemon juice and pomegranate syrup, then taste and adjust accordingly (if too tangy add water, if needs more of a kick add pomegranate syrup), then cover and leave for around 30-40 mins, or until the onions soften and absorb the delicious liquid
It really is as easy as that!! You can boil a chicken breast, shred it and add it with the onions to cook. Or you can keep it vegetarian. Serve with boiled white rice and you will be sure to love this deliciousness!! Enjoy!