Zanoud Al-Banat with Chicken and Nuts – A Delicious Levantine Recipe

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Zanoud Al-Banat with Chicken and Nuts – A Delicious Levantine Recipe

Zanoud Al-Banat with Chicken and Nuts is a delectable dish from Levantine cuisine, known for its rich flavor and balanced nutritional value. While it is moderately challenging to prepare, the effort is rewarded with a beautifully presented dish. Below are the ingredients and step-by-step instructions to prepare this recipe, perfect for serving four people.

Ingredients:

Zanoud Al-Banat with Chicken and Nuts

 

Serves 4

  • 500 grams of chicken meat (skin removed and finely minced).
  • 3 tablespoons of cashews (boiled and drained).
  • 3 tablespoons of peeled pistachios (boiled and drained).
  • 1 tablespoon of pine nuts (boiled and drained).
  • 2 tablespoons of vegetable oil.
  • 1 teaspoon of black pepper.
  • ½ teaspoon of ground ginger.
  • Salt (to taste).

Instructions:

1. Preparing the Marinade:

  • In a deep mixing bowl, combine ground ginger, black pepper, and salt. Mix well until the spices are evenly blended.
  • Marinate the minced chicken with this mixture and divide it into two equal portions.

2. Preparing the Filling:

  • Take one portion of the minced chicken and mix it thoroughly with the cashews, pistachios, and pine nuts.

3. Shaping the Roll:

  • Lay a sheet of plastic wrap on a flat surface and grease it with 1 tablespoon of vegetable oil.
  • Lightly grease your hands to prevent sticking.
  • Spread the second portion of the minced chicken (without nuts) over the plastic wrap, shaping it into a rectangle.
  • Form the nut-filled chicken mixture into a cylinder and place it in the center of the rectangle.
  • Using the plastic wrap, roll the plain chicken portion around the nut-filled cylinder, pressing gently to form a tightly packed roll.

4. Refrigerating the Roll:

  • Seal the ends of the plastic wrap and refrigerate the roll for 1 hour to allow it to set.

5. Preparing for Baking:

  • Grease a sheet of aluminum foil with 1 tablespoon of vegetable oil.
  • Remove the plastic wrap from the roll and place it on the greased foil.
  • Wrap the roll tightly in the foil, sealing the edges securely.

6. Baking:

  • Place the foil-wrapped roll in a baking tray filled with 1 liter of hot water.
  • Preheat the oven to 200°C (400°F).
  • Bake the roll for 90 minutes.

7. Cooling and Serving:

  • Remove the tray from the oven and let the roll cool completely.
  • Refrigerate the roll for approximately 4 hours to firm it up.
  • Remove the aluminum foil, slice the roll into disks about ½ cm thick, and arrange them on a serving platter.

Serving Suggestions:

  • Serve the slices as a main dish or appetizer, accompanied by a light salad or a creamy dip.
  • Garnish with fresh herbs for added color and flavor.

Enjoy the delightful taste of Zanoud Al-Banat with Chicken and Nuts, a dish that brings together the richness of nuts and the tenderness of chicken, perfect for family meals or special occasions. Bon appétit!

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