This post is somewhat ironic. I was all ready for Spring yesterday and then this morning I woke up to a blizzard – no doubt Berlin Winter getting revenge for the tiny bit of Spring spirit we have all had recently. BUT if Spring were here, these chicken, chilli and pomegranate wraps would be ideal.
My parents and my uncle and his wife visited Berlin this weekend – and we ate, a LOT. We went to Pauly Saal which is an amazing restaurant in Mitte in the building of an old Jewish Girls’ School. The building is lovely and the interior is also really cool. The staff are really friendly and chilled and the food… well the food was probably some of the best I have ever eaten. I had pike, which normally I avoid because I find it tastes kind of muddy because it’s a river fish, but the waiter was so adamant that it was delicious. He was on point. It was delicious. My family had the amazing amazing pork belly. It’s pretty expensive, but if you are looking for one of the best restaurants in Berlin for a fancy occasion, this is the place. It’s also in the same building as Mogg & Melzer, which is a fantastic lunch cafe that serves salt beef sandwiches.
Also – I went to Spindler and Klatt for my friend’s birthday to a party called No Booty, no Party. Awesome hip hop tunes – and while it did resemble a school disco in many ways, because it was in a huge hall and there were a lot of what I call “young people” aka under 25s, it’s awesome if you, like me, are a long term Berlin resident with a love of hip hop. The wine is 3 euros a glass and man can people in there daaaaaaance.
One more shout out – have any of you been to Teepee Land for the comedy show run by Alex on the last Sunday of every month? It takes place in this alternative living community which you can read more about here and it is held in this really cool Boat house that looks onto the Spree. The comedians on Sunday were insanely funny – including my good friend Toby and this wonderful Australian woman Amelia.
- 500g free range chicken (deboned thigh or breast)
- handful dried chillis
- tsp black pepper corns
- tbsp honey
- pinch salt
- handful mint
- 2 cloves garlic
- olive oil
- 100ml plain yoghurt
- 1 pomegranate
- 1 lettuce
- 1 red onion
- cherry tomatoes
- 8 Pitta breads
- Preheat the oven to 200 degrees C and line a baking tray with greaseproof paper
- Using a pestle and mortor, crush the chillis, garlic and pepper together
- Place the chicken on the baking tray and pour over the oil, chilli mixture & salt and rub in so that the chicken is covered
- Chop some sage and scatter on top with some honey
- Bake in the oven for about 45 minutes or until the skin is slightly crispy
- Open the pomegranate and remove the seeds - mix this with the yoghurt and a bit of honey
- Chop the lettuce, red onion and tomatoes to make a salad - toss together and add salt to taste
- Heat up the pitta breads in the oven and fill with chicken, salad and pomegranate yoghurt.