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Chronicle Issue 09 all-pages-1-28

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8 The <strong>Chronicle</strong> March 20 - 26, 2018 chronicle.durhamcollege.ca Campus<br />

Photograph by Conner McTague<br />

Shish Tawook and Muhammara, two Middle Eastern dishes made by student John Cook.<br />

A feast from the Middle East<br />

The perfect<br />

food for<br />

a night in<br />

with you<br />

and yours<br />

In many ways, the Middle East<br />

might just be the polar opposite of<br />

Canada.<br />

Canada is known for its frigid<br />

temperatures in the winter<br />

months, while most of the Middle<br />

East is swelteringly hot yearround.<br />

The Middle East is an area<br />

steeped in rich tradition and history.<br />

Canada has long suffered from<br />

an identity crisis, brought on by<br />

the historic<strong>all</strong>y conflicting French<br />

and English Canadian customs,<br />

as well as the ch<strong>all</strong>enges of being<br />

the one of the most multicultural<br />

countries in the world.<br />

But we both love good, hearty<br />

food.<br />

For many Canadians, the<br />

phrase “Middle Eastern food”<br />

might conjure up mental pictures<br />

of fragrant, unbearably spicy food<br />

made using unfamiliar ingredients.<br />

In reality, the cuisine of countries<br />

like Syria, Iraq and Lebanon<br />

can be made with varying levels of<br />

Prep time: 8 hours – 24 hours (depending<br />

on how tender you like it)<br />

Serves: 4 people<br />

Ingredients: 2 or 3 skinless, boneless<br />

chicken breasts (about 1kg)<br />

• ½ cup plain yogurt (use 2 per cent for a<br />

creamier flavour)<br />

• ¼ cup lemon juice (or the juice of 1<br />

whole fresh lemon)<br />

• 1 tbsp. garlic powder (or use two cloves<br />

of fresh garlic)<br />

• 2 tbsp. tomato paste<br />

• 1 tsp. ground cumin<br />

• 1 tsp. dried red chili flakes<br />

• ½ tsp. ground cinnamon<br />

• ½ tsp. ground ginger<br />

• ½ tsp. black pepper<br />

• ¼ tsp. cardamom<br />

• Salt to taste<br />

• One or two whole bell peppers (any<br />

colour)<br />

• One whole onion (preferably white)<br />

John<br />

Cook<br />

Shish Tawook<br />

• Olive oil (use as much or as little as you<br />

like)<br />

• Parsley (optional)<br />

Steps:<br />

1) Cut chicken breasts into approx. 2<br />

inch chunks, set aside.<br />

2) Mix together the yogurt, tomato paste,<br />

lemon juice, spices and olive oil in a sm<strong>all</strong><br />

container until smooth.<br />

3) Place the chicken and marinade in a<br />

bag, making sure the chicken is coated. Refrigerate<br />

for at least 8 hours.<br />

4) Preheat oven to 375∞F.<br />

5) Chop bell peppers and onion into<br />

rough chunks, remove chicken from<br />

fridge. Assemble kebabs on wooden (or<br />

metal if you’re fancy) skewers.<br />

6) Place in a lightly greased baking<br />

tray, and bake for 30-40 minutes, or until<br />

chicken is fully cooked and no longer pink.<br />

7) Serve over rice, salad or pita,<br />

garnish with parsley and/or hot sauceseems<br />

to taste best).<br />

Prep time:

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