Chicken under pressure
Flattened, marinated and cooked between two skillets over a high flame, this is a dish that’s different from any you’ve tasted before.
Chicken may be the ingredient most identified with Israeli cuisine. The industrial chicken farms common in Israel account for its relatively low price, and the hot weather makes red meat too heavy. It was popular in Israeli homes as a cheap and accessible substitute for beef during the austerity period in the early years of the state; the rest is history. About 80 percent of the chickens sold in Israel...
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