Najdi food

Al-Marqouqa

Ingredients

• A quarter cup of vegetable oil.
• Two and a half cups of chopped onions and grated tomatoes.
• One and a half kilograms of lamb with bones.
• One hundred and thirty-five grams of tomato paste.
• A tablespoon and three quarters of salt.
• Twelve cups of hot water.
• Two hundred and fifty grams of pumpkin cut into slices and green beans.
• Four pieces of zucchini, cut into slices.
• Two large eggplants, cut into cubes.

spices:

• A spoonful of lime powder.
• Three quarters of a teaspoon of galangal root powder.
• A teaspoon of black pepper.
• A teaspoon of cumin and cinnamon.
• Half a tablespoon of cardamom.

Dough ingredients:

• Two cups of flour.
• A cup of whole grain flour.
• A cup and three quarters of water.
• Small spoon of salt.

How to prepare

Preparing the dough:

• Place both types of flour with water in a deep, wide bowl, and knead the ingredients well together for five minutes until a soft and smooth dough is formed.
• Leave the dough in the bowl for about half an hour until it rests.
• Cut the dough into nine pieces, and shape each piece into a ball.
• Spread the dough on a clean surface using a pasta machine, then cut it into large pieces.

Prepare the sauce:

• Heat the oil in a wide pot, and add the onions to it. Cook the onions for about three minutes.
• Add the meat to the onions, cook it until it is browned, season it by adding salt and spices, and cook for an additional minute.
• Add the chopped tomatoes, tomato paste and water to the pot, and cover the pot.
• Cook the mixture over low heat for about an hour.
• Add the rest of the vegetables to the pot, and cook the mixture for an additional fifteen minutes.
• Add the dough pieces to the mixture, and cook the meat in the stew for fifteen minutes over low heat.
• Leave the margouka to rest for five minutes before serving to thicken it a little, then pour the stew into a suitable dish.

Silli rice with chicken

Ingredients

• Two chopped chickens.
• Two tablespoons of melted butter.
• Salt and black pepper - to taste.
• Dry thyme sprigs.
• Slices of green lemon.

Rice ingredients:

• Two and a half liters of chicken broth.
• Ten cardamom pods.
• Two grams of ground mastic.
• Three cups of short-grain Egyptian rice, washed.
• Two cups of full-fat cream.
• Half a cup of butter cut into cubes.
• Salt, to taste-.

Ingredients for garnish:

• Roasted pine nuts.
• Finely chopped parsley.

How to prepare

• Grease the chicken with butter, season it with a little salt and pepper, place the chicken in a large oven tray, then add the dried thyme sprigs and lemon slices.
• Place the marinated chicken into an oven at 220 degrees Celsius, and grill it for half an hour until it is completely cooked.
• Remove the chicken from the oven, cover it with a large piece of foil, then return it to the oven for an additional fifteen minutes.

Preparing rice:

• Place the chicken broth in a large pot, put the pot on low heat, add cinnamon and mastic to the broth, leave the broth to boil for one minute until the flavors mix together.
• Add the rice to the broth, stir, and cook for twenty-five minutes.
• Add cream and butter, and season with salt.
• Pour the rice into a serving dish, place the grilled chicken pieces on top, and decorate the dish with pine nuts and chopped parsley.