The Secret Of Stuffed Chicken In Arabic

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Unlike French cuisine, which is famous for its sophistication and sophistication, Arabic cuisine is known around the world for the variety of spices it uses. Whether you try meat or vegetable dishes, traditionally prepared in the Arab world, you can not help but be impressed by the skillful combination of flavors and tastes.

Most impressive, however, are those dishes that are prepared on Islamic holidays, as they are particularly rich and, strange as it may sound, in many cases are prepared from chicken.

This is due to the fact that in the Arab world finding any kind of meat is not so easy and along with the lamb, which is traditionally slaughtered on Eid al-Adha, it was necessary to prepare a stuffed whole chicken.

The chicken is usually served at the end of the fast, which marks the beginning of Eid al-Adha. It is most often prepared with rice and minced meat stuffing, but it should never be pork. In addition, it should be noted that in Arabic cuisine often the so-called samne, which is melted butter, is used instead of ordinary fat.

Here is an authentic recipe for stuffed chicken in Arabic and what products you will need, and if you fail to get it yourself from one of the specialized Arab shops, you can replace it with oil.

Dodge Mahshi (Full Chicken in Arabic)

Necessary products: 1 whole chicken, 1 onion, 1 chicken liver, 120 g minced meat, 120 g rice, 50 g sausage, 60 g pine nuts, 1 tsp nutmeg, 1 tsp cardamom, salt, pepper and saffron to taste

Method of preparation: The rice is washed and placed in a colander to drain well. In the half of the mince, put the finely chopped onion to fry and add the chopped liver and minced meat. Fry everything while stirring constantly.

In the same pan, add the rice to fry for about 5 minutes. In another pan, roast the nuts, but without fat, and pour over the rice and minced meat. Put all the spices there together with about 200 ml of water, stir and leave everything to simmer for about 15 minutes.

The chicken is washed, dried and filled with the prepared meat stuffing. It is sutured with surgical suture, salted to taste and smeared with the rest of the pre-warmed samne. The chicken prepared in this way is baked for about 2 hours, occasionally sprinkled with the sauce from the pan in which it is baked. Serve sliced together with part of the filling.