Mummified Chicken

I found ‘A Tale of 12 Kitchens’ in Peckham Library. It was on my radar because the man who wrote it, artist Jake Tilson, is local, and the book has a section on Peckham. One of the recipes was this ‘mummified chicken’ – apparently so named by the author’s wife but Middle Eastern in origin and properly called ‘firakh mashwiya bi-al-summa’. You get your chook, smother it with a paste of blended onions and tart, lemony sumac and then stuff it inside a load of flatbread.

Source : http://helengraves.co.uk