Hm.

Hm. The food looked more appealing in person. Anyway, this is chicken and cauliflower. The chicken is an adaptation of a recipe called "Djaj bi-Basal wa
Sumac" I got out of Saveur. I don't actually know where it's from. Their helpful note was 'the Middle East'. Thanks, Saveur.

Anyway, it's chicken with onions and sumac and I used almonds instead of pine nuts and chicken breast instead of a whole chicken so I didn't have to make a stock and cook a whole chicken and I didn't shred it up. Doing it my way I would probably use a little less lemon juice next time, but otherwise it is very tasty.

The cauliflower got cooked enough to be not hard and crunchy and then I tossed it in za'atar and olive oil. Specifically, the Provencal olive oil in the picture.

A long time ago I tasted olive oil from this part of France that tasted like olives. I haven't had one like that in years. Then I found this. It's amazing. It tastes like olives. It smells like olives. It's delicious. It's expensive, but it is soooo good. I cooked with it just a bit to see and it retains and imparts that amazing fruity olive flavor and scent cooked, as well, but I'm mostly keeping it to use in uncooked things. It is so good.