Tannuriyya: Chicken Pot Pie
Translation:
Boil one chicken, pullets (2 young fowl) in salt and water. Take a frying pan and pour tallow and oil into it. Spread bread dough in it to line bottom and sides. Now, take the (boiled) chicken, pullets or the two plump fowls and remove the cavity (wall). Spread the birds flat on the dough in the pan. Mix finely chopped cilantro and onion with spikenard, cloves, cassia and black pepper. Pour on them wine vinegar and murri (liquid fermented sauce). If you prefer, use juice of…raisins…and pomegranate seeds, instead. Add ½ C. clarified butter or sweet olive oil and 5 eggs. Mix thoroughly all these ingredients and pour them all over the chicken. Roll out another piece of dough into a disc (for a crust), cover the chicken with it, (and seal together the edges of the dough). Lower the pan into the (heated) tannur until it is cooked, God willing. (Ibn Sayyar Al-Warraq, pp. 372-373)
Ingredients:
1 boiled chicken, de-boned and shredded
2 rolled out rounds of circular dough
5 eggs
½ C. Murri
¼ C. wine vinegar
½ finely chopped large onion or one small onion
1 bunch cilantro (if fresh is not available use 1 tsp dried)
1 tsp spikenard, black pepper, cinnamon, cloves
½ C. melted butter.
Redaction:
Instead of doing one full bird, I used 4 chicken thighs, well boiled in salt water. The meat and skin were left over from making chicken stock and no one in period would throw out good meat.
Quick side note: Period chickens were not the size of the chickens we find in the grocery store today. They were a lot smaller. For an idea of true chicken size, look up the chicken type called The Sultan. Small chickens, incredibly cute! but not a lot of meat. Another period Middle Eastern chicken would have been the Orloff. A little bigger than the sultan in period and breed over time to be a much bigger bird by the Russian noble Orloff. (He liked the birds so brought a bunch home to Russia…hence the name Russian Orloff even though the birds technically started in the Middle East.) I wrote a research paper that can be found on Roxalana’s redactions under Research paper if you want to know waaaay more than anyone really wants to know about chickens in period.
You will notice a spice called Spikenard. Is modernly grown as an ornamental these days instead of as a common spice, found in the ginseng family. (https://www.britannica.com/plant/spikenard-plant-Nardostachys-genus / Dalby, Andrew, “Spikenard” in Alan Davidson, The Oxford Companion to Food, 2nd ed. by Tom Jaine (Oxford: Oxford University Press, 2006. ISBN 0-19-280681-5)
I just went without. I also used dried cilantro instead of fresh. It’s what I had on hand.
Remember the Murri recipe awhile back? It’s here again. When you make Murri, make several cups worth. This will show up again and again in Middle Eastern recipes. If you don’t have Murri on hand, use pomegranate juice and ground up raisins. Pomegranate juice can be bought at some stores, lots of Middle Eastern and Oriental stores carry this, or it can be ordered online. For raisin juice. Soak them a little bit, then grind them well (use a Cuisinart if you have one or a pestle and mortar) and strain through a fine sieve or cloth covered sieve.
I used a simple butter crust. 1 stick of butter, mixed with 2.5 C. of flour, 1 tsp salt and 1 C. of water added a Tbs. at a time until everything comes together. Some days your kitchen is going to be so humid you won’t need all the water, but some days you will, hence the Tbs. at a time.
Roll out the dough and cover your pan.
Here you can use a Tagine if you have one, a cast iron skillet or a small pan that’s in your cabinet you use every day. (If you’re entering this dish into an A&S please note on your documentation why or why not you used the pan you did while noting what would have been used in period). Your judges will want to know if you actually know what was used in period, including what a Tannur is (https://www.google.com/search?sxsrf=AOaemvKOvUqMXtldMBzHAQNcMib1l3cUWQ:1632072312805&source=univ&tbm=isch&q=tannur&sa=X&sqi=2&ved=2ahUKEwig086Tx4vzAhXSqpUCHbfeAnQQjJkEegQIBRAC&biw=1725&bih=1000&dpr=0.8) (basically a nice sized to mucking huge in ground oven you stick dough to the sides in or lower dishes into, made with various types of mud/tiles/clay etc….that’s another paper for another time).
Lay out your shredded chicken. Cover with the onion, spice, murri and egg mixture.
Cover with the second layer of dough and seal it up. I used a simple squish the dough together then use fingers to form a semi nice looking edge found on apple pies. You can use a fork, a spoon or even a dough crimper, as long as the edges are sealed together.
DO NOT forget to add small pricks to the dough so that pockets of hot air can escape and not rip your dough apart while drying to do so.
Bake until done.
I found this more like a chicken quiche then a chicken pot pie. The flavors were a bit odd yet still enjoyable!
