By God's mercy, hospitality to strangers and entertainment of guests
are second nature to the people of the countryside.
Every day in the villages there is a new guest
who has none to help him except God.
Every night in the villages are newcomers
who have no refuge there except God.
An Egyptian family recipe, easy to make and enjoy.
Total time: 1-½ hours
3 whole chickens
3 tbsp. salt
12 medium sized potatoes, cut in half
8 medium sized carrots, peeled and cut into chunks
4 cups onions, sliced into rings
1 tbsp. salt
2 tsp. pepper
3 cups crushed tomatoes or tomato sauce
Preheat the oven to 400°F.
Wash the chickens, sprinkle them all over with salt, and let them rest while you prepare the vegetables. Lightly grease a large roasting pan with vegetable oil, lay the vegetables in the pan, and sprinkle with salt and pepper.
Rinse the chickens with cold water and pat dry. Cut each chicken in half and flatten the halves with a cleaver. Lay the chicken halves in the roasting pan on top of the vegetables, and pour the crushed tomatoes or tomato sauce evenly over the top. Sprinkle with salt and pepper and bake for an hour, or until the carrots and potatoes are cooked through and the juices run clear out of the chicken. Transfer the chicken to a serving platter, and serve the vegetables separately.
from Serving the Guest: A Sufi Cookbook