Levantine cuisine · Meat & Kebab

Farrouj Meshwi

Half chicken marinated in garlic, lemon, and olive oil, grilled flat and served with toum and fries.

Ingredients · for 4 servings

• 2 small chickens (about 1kg each)
• 12 garlic cloves
• 3 lemons
• 6 tbsp olive oil
• 1 tsp allspice
• 1 tsp paprika
• 200ml neutral oil
• 600g fries
• Salt, pepper

Instructions

1. Cut the chickens along the backbone, press them flat, and rub with 4 crushed garlic cloves, the juice of one lemon, olive oil, allspice, paprika, salt, and pepper – marinate covered in the fridge for at least 4 hours, preferably overnight.
2. For the toum, purée the remaining 8 garlic cloves with 1 tsp salt in a tall container until smooth.
3. Pour in the neutral oil in a very thin stream while blending continuously until a firm, snow-white cream forms; season with the juice of the second lemon.
4. Cook the chicken halves on a hot grill or in the oven at 220°C, skin-side down first for 15 min., keeping them flat with a weighted sheet pan.
5. Turn and cook for another 15–20 min. until the skin is deep golden and the juices run clear at the thigh.
6. Fry the fries golden brown, salt them, and serve the chicken halves with toum, fries, and wedges of the third lemon.