May 21, 2008
The transformation of Israeli food—from falafel to fennel
(Page 4 - Previous Page)8. When ready to serve, heat the pita and place it on a large platter. Spoon on the chicken, fennel and garlic. Pour the currant sauce over the dish, garnish with the fresh oregano or parsley, and serve.
Makes six to eight servings.
Joan Nathan, the doyenne of Jewish cooking in America, lived in Israel in the 1970s and has written two books on Israeli food: "The Flavor of Jerusalem" (Little, Brown, 1975) and "The Foods of Israel Today" (Knopf, 2001).