Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 spring chickens (cornish
1 hens),weighing 1 lb. each
3 tbps coarse salt
3 onions,sliced
3 cloves garlic,crushed
1/2 t black pepper
1/2 t saffron
1/4 t cardamom,Ground
1/4 t cloves,Ground
2 tablespons sumak
1/2 c olive oil
4 lg pitas

Clean the chickens, rub with salt inside and out, and refrigerate
for 1 hour. Put the onions and garlic into a shallow casserole dish just
bihg enough to hold all 4 chckens. Mix all the spices together. Take
the chickens out of the refrigerator, wash them, pat them dry and rub
them with the spice mixture inside and out. Put them on top of the
onions in the casserole dish, breast up. Refrigerate for several
hours.

Transfer the contens of the casserole dish to a large, shallow
saucepan, add 2 cups of water, bring to a boil, over and cook until
the birds are very tender. The water will evaporate, but if this
happens too fast, add a little more. Remove from the heat and add the
olive oil. Transfer to the casserole dish an broil/grill for 8
mninutes. Spread the onions on the 4 pitas, put the chickens on top
and broil for another 5 minutes.

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