2 chicken halves
Lemon juice
Salt to taste
1 tsp. allspice
3 1/2 c. finely chopped onions
1 tsp. sumac
1/2 tsp. cumin
Dash of pepper
Arabic bread
Fried pine nuts
Plain yogurt

Rub chicken with lemon juice and salt. Set aside for 10 minutes. Dry with paper towels. Rub chicken with allspice. Put chicken in baking pan, cover with aluminum foil. Bake at 350 degrees for 40 minutes.

Cook onions in oil until softened. Add allspice, sumac, cumin, salt and pepper. Split loaf of Arabic (Syrian) bread in two, making two flat rounds. Dip each half in the onion mixture covering the bread with oil. Put the coated bread in a baking pan and spread some of the onion mixture on top. Sprinkle some pine nuts on top.

Repeat with the other half. Remove the chicken from the oven. Put each chicken half, skin side down, on top of bread. Fill each chicken half with onions mixture. Sprinkle with fried pine nuts. Return to 400 degree oven until nicely browned. Serve hot with plain yogurt. Serves 4-6 people.