Arabic Main Dishes Archives - Page 2 of 6

Stuffed chicken is a famous dish in many Arab countries. It is usually served at parties. There are many Arabic recipes for making stuffed chicken, but the most famous and delicious two recipes are the Egyptian recipe and the Lebanese recipe. The Lebanese recipe is distinguished from the Egyptian recipe because in the Lebanese recipe, the chicken is often large in size, and the stuffing is inside the body of the chicken. In the Egyptian recipe, the chickens are often small, and the stuffing is under the skin of the chicken in addition to the internal stuffing. As for the stuffing itself. The stuffing in the Egyptian way is by using Egyptian rice with the addition of chicken livers and gizzards. As for the Lebanese way, it is using basmati rice and adds ground beef. Stuffed chicken is served with molokhia and Salata Baladi (Green Salad), as well as tahini sauce or Baba Ghanoush In this recipe, I will share with you the delicious Lebanese recipe, and I will share the Egyptian recipe with you later. Arabic stuffed chicken (Dajaj Mahshi) INGREDIENTS 2 750g Chicken half cup oil 250gm ground beef 1 chopped onion 3 cups basmati rice Basmati rice, washed and soaked for an hour (the last half an hour, change the water to hot water to get fluffy rice) 1 teaspoon ghee 4 Laurea leaf 3 cinnamon sticks 2 teaspoon the seven spices 2 teaspoon salt 2 teaspoon black pepper 2 teaspoon cinnamon 2 tablespoon butter 5 cups hot water 4 tablespoons soy sauce 1 teaspoon paprika 100 gram nuts 50 gram raisins INSTRUCTIONS In a saucepan on the fire, put 3 tablespoons of oil, then add a medium chopped onion Add half a spoonful of salt, bay leaf, ground cinnamon and black pepper Add the ground beef and stir until it changes color Add basmati rice Add half a spoonful of salt, ground cinnamon, and black pepper Add a tablespoon of ghee Mix the rice and ground beef well Add one cup of water to the rice Cover the rice and when it drinks all the water (take some rice for the stuffing) Add 4 cups of water to the rice Cover the rice and when the water starts to reduce, reduce the heat and leave for 15 minutes To prepare the chicken marinade, in a small dish, add a teaspoon of paprika, a teaspoon of salt, cinnamon, seven spices, soy sauce, a teaspoon of black pepper and a quarter cup of oil. Add the seasoning to the chicken and massage well Put the rice inside the chicken Close the chicken as shown in the picture Take an oven tray and put hot water in it, a cinnamon stick and a clove of garlic, then put the oven net on it and put the chicken on it Cover the chicken with parchment paper, then a piece of foil, and close it well on all sides, then put it in the oven for cooking Preheat the oven, then place the chicken on the first rack, close to the fire, on the highest temperature Then, after an hour, reduce the temperature to 210 D for an hour Each kilo of chicken needs an hour of cooking (the time can be set according to the weight of the chicken) To cook rice nuts Put a frying pan on the fire and put a spoonful of ghee in it Put the nuts and raisins in the pan and stir well for 5 minutes Put rice and nuts on a serving plate Put the chicken on the rice Arabic stuffed chicken (Dajaj Mahshi) Recipe Arabic stuffed chicken (Dajaj Mahshi) Recipe Roaster Pancooking potFoilsilicone spoonWooden spoon 2 750g Chicken half cup oil250gm ground beef1 chopped onion 3 cups basmati rice Basmati rice, washed and soaked for an hour (the last half an hour, change the water to hot water to get fluffy rice)1 teaspoon ghee4 Laurea leaf3 cinnamon sticks 2 teaspoon the seven spices2 teaspoon salt2 teaspoon black pepper2 teaspoon cinnamon2 tablespoon butter5 cups hot water4 tablespoons soy sauce1 teaspoon paprika100 gram nuts50 gram raisins In a saucepan on the fire, put 3 tablespoons of oil, then add a medium chopped onionAdd half a spoonful of salt, bay leaf, ground cinnamon and black pepperAdd the ground beef and stir until it changes colorAdd basmati riceAdd half a spoonful of salt, ground cinnamon, and black pepperAdd a tablespoon of gheeMix the rice and ground beef wellAdd one cup of water to the riceCover the rice and when it drinks all the water (take some rice for the stuffing)Add 4 cups of water to the riceCover the rice and when the water starts to reduce, reduce the heat and leave for 15 minutesTo prepare the chicken marinade, in a small dish, add a teaspoon of paprika, a teaspoon of salt, cinnamon, seven spices, soy sauce, a teaspoon of black pepper and a quarter cup of oil.Add the seasoning to the chicken and massage wellPut the rice inside the chickenClose the chicken as shown in the pictureTake an oven tray and put hot water in it, a cinnamon stick and a clove of garlic, then put the oven net on it and put the chicken on itCover the chicken with parchment paper, then a piece of foil, and close it well on all sides, then put it in the ovenfor cookingPreheat the oven, then place the chicken on the first rack, close to the fire, on the highest temperatureThen, after an hour, reduce the temperature to 210 D for an hourEach kilo of chicken needs an hour of cooking (the time can be set according to the weight of the chicken)To cook rice nutsPut a frying pan on the fire and put a spoonful of ghee in itPut the nuts and raisins in the pan and stir well for 5 minutesPut rice and nuts on a serving platePut the chicken on the rice Main CourseMediterraneanArabic stuffed chicken, Dajaj Mahshi, Dajaj Mahshi Recipe, rabic stuffed chicken Recipe Resources:Dajaj Mahshi | Arabic Food Recipes