A good basic broth, rich with spices, is key to some of Gaza’s (and indeed the entire region’s) most elaborate festive dishes like fatta or maqlooba. It also makes a delicious base for humbler fare like mulukhiyya, fogaiyya, or shorabit freekah.
For soups, this broth is often made with the less meaty parts of a chicken: the back, neck, and wings or head. For special occasions the whole animal is used. The meat, tender and perfumed with spices after