Zaatar chicken roulade, sumac rice, fried onions


The original English version feature about myself and Taste of Jordan along a Ramadan inspired recipe for Etihad Airways’ Atlas onboard magazine.

One of Etihad’s own first class inflight chefs, Sinan Gharaibeh from Jordan cooks up a dish inspired by the Holy month of Ramadan showcasing the flavors of the Middle East. His approach embraces his passion towards the tradition and culture of Jordan that he tries to reflect through his website Taste of Jordan: Through collaboration with creative individuals and Jordanian chefs, Sinan is on a mission to establish a solid print of the Jordanian culinary scene. “There is a special connection with Jordan that grew stronger after traveling the world and learning about different cultures through the flying chef opportunity at Etihad Airways,” explains Sinan. “Hand-craftsmanship, authenticity and the involvement of local communities create a unique identity of our culture. I took the initiative to document the essence of it through Taste of Jordan highlighting those individuals who are working on preserving this identity.” Intelligently written, Sinan tries to capture the best of the local food movement while supporting young and enthusiastic culinary influencers. Tijwal, a new project that chef Sinan is launching this summer will provide tailor-made experiences to include the hidden jewels of local and eco-tourism destinations, his favorite restaurants, activities and exclusive places to explore in Jordan.


Serving 1 


  • 1 medium size chicken breast, boneless
  • 50g green olives, pitted
  • 50g dried apricots
  • 30g walnuts
  • Zaatart mix
  • Olive oil, seasoning
  • Cling film


  • In a food processor, mix the green olives, apricots and walnuts
  • Add olive oil and blend to get a smooth texture
  • Season to taste
  • Flatten the chicken breast
  • Place on a large surface of cling film
  • Add the filling on one side of the chicken and and roll using the cling film
  • Shape into a cylinder and tie the sides carefully to maintain the shape of the roulade
  • Poach in a hot water bath till cooked, 10-15 minutes
  • Carefully remove the plastic film. Sear the roulade in a hot pan till golden brown on all sides
  • Coat the roulade with a thin layer of Zaatar mix


  • 1 large brown onion, thinly sliced
  • Olive oil


  • In a hot pan, add generous amount of olive oil and sauté the onions till golden brown. Season with salt to taste
  • Blend in a food processor till you obtain a smooth texture. Add olive oil where necessary
  • Pass the mixture into a sieve to remove the excess oil
  • Keep warm


  • Pre-puffed rice
  • Sumac
  • Olive oil


  • In a hot pan, add olive oil
  • Add puffed rice till crisp
  • Remove from heat and add sumac


  • Cherry tomatoes: fresh or oven dried, tomato water and seeds
  • Char-grilled pearl onions
  • Pomegranate seeds
  • Fresh thyme leaves
  • Green thyme oil (or olive oil)


  • Cut the roulade carefully with a sharp knife
  • Using 2 teaspoons, shape the friend onion purée into perfect quenelle
  • Plate and garnish


Zaatar chicken, components


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