Greek Recipes

Greek and Cypriot recipes

Judhaab Byzantine Recipe

Serves four.

This favorite dish of medieval Baghdad consisted of a sweet pudding which was set at the bottom of a tannuur oven to catch the juices of roasting meat, which would be served with the pudding. Here we have a recipe from the collection of Caliph al-Wathiq (842–847).


  • 1 chicken
  • ¼ cup plus 2 tablespoons rosewater
  • ground saffron
  • 1 pound dried apricots
  • 2 fresh lavashes, Mexican flour tortillas or other flatbreads, 12″ in diameter
  • ½ cup sugar


  • Wash chicken and pat dry.
  • Mix 2 tablespoons rosewater with pinch of saffron and rub on chicken, inside and out.
  • Set chicken on high rack in 350-degree oven.
  • Put apricots in small saucepan, add water to cover apricots by ½ inch and stew until softened.
  • Place one lavash in baking pan.
  • Arrange stewed apricots on top, sprinkle with sugar and ¾ cup rosewater in which pinch of saffron has been dissolved, then cover with remaining lavash.
  • When juices begin running from chicken, set baking pan under it to catch juices.
  • When chicken is done, serve on apricot pudding.

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