Saturday, September 20, 2014

Makbous Dajaj Recipe

This rice dish prepared for large gatherings is the country’s signature dish. Also spelled machboos or matchboos.

Recipe Serving: Serves 8

  • Ingredients 
2 cups (480 ml) basmati rice
1 chicken
1 tsp (5 ml) saffron
2 tsp (10 g) allspice
2 tbsp (30 ml) ketchup
Boiling chicken spice:
2 bay leaves
5 cardamom pods
2 stick cinnamon
2 garlic cloves
1 onion 

1 cup (240 ml) chopped onion
1 tbsp (15 ml) raisins
1/4 cup (60 ml) dry chickpeas
1/2 tsp (2 ml) black lemon (dried lemons)
1/2 tsp (2 ml) allspice

Tomato sauce:
1 tsp (5 ml) crushed garlic
1 cup (240 ml) tomato juice
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) corn oil
Black pepper
Red chili

  • Instructions 
Soak saffron in 1/2 cup (120 ml) hot water. Boil chicken with whole spices until tender in 4 cups (1 l) of water.  Combine 1/2 the saffron with salt, allspice, and ketchup. Brush chicken with the mixture and roast until golden.  Fry garlic in oil, add tomato juice and paste, season with salt, chili, and black pepper, and cook over low heat until you get a thick tomato sauce.
Boil chickpeas in water until tender; drain. Prepare chickpeas by frying onions and raisins over heat until tender, adding chick peas and seasoning with salt, allspice, and black lemon.
Wash rice and soak in water for 1/2 hour; drain. Bring stock, 1 tsp (5 ml) allspice, and salt to boil. Put in rice and cook until only a little water remains. Reduce heat, put chicken on the rice, pour saffron mixture over rice, cover, and simmer for 40 minutes. Pour rice on a big plate, add chickpeas and chicken, and serve with tomato sauce.

World Trade Press. "Qatar: Recipes." AtoZ The World. World Trade Press, n.d. Web. 8 May 2014.


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