Chicken pâté (بارِدة مَعْجُونة, barida ma’juna)

A 10th-century recipe made with diced roasted chicken, fresh coriander, celery, rue, mint, tarragon, thyme, cucumbers, ginger preserve, egg yolks, wine vinegar, and a variety of spices. It is served garnished with onion, olives and turnip. [al-Warrāq, 1987, p. 71] Great to use on a canapé, or as a sandwich filler!

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