(Many chefs and restaurateurs come from this little village in the Upper Galilee)

Clean the chickens, rub with salt inside and out, and refrigerate for 1 hour. Put the onions and garlic into a shallow casserole dish just bihg enough to hold all 4 chckens. Mix all the spices together. Take the chickens out of the refrigerator, wash them, pat them dry and rub them with the spice mixture inside and out. Put them on top of the onions in the casserole dish, breast up. Refrigerate for several hours. Transfer the contens of the casserole dish to a large, shallow saucepan, add 2 cups of water, bring to a boil, over and cook until the birds are very tender. The water will evaporate, but if this happens too fast, add a little more. Remove from the heat and add the olive oil. Transfer to the casserole dish an broil/grill for 8 mninutes. Spread the onions on the 4 pitas, put the chickens on top and broil for another 5 minutes.

from Taste Of Israel, A Mediterranea Feast by Avi Ganor and Ron Maiber