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Saturday, April 7, 2007

Dajaj Mahshi

Dajaj Mahshi

Dajaj Mahshi (Stuffed Chicken) is a wonderful main dish for the family and any gust will appreciate it. You can find this dish in many cuisines. In the Arab countries you can find in the Lebanese, Syrian, Palestinian, Egyptian, Jordanian...etc Cuisines.

  • 1 large chicken
  • 1 liter of waterSemne or butter
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cinnamon stick
  • 1/4 cup of rice, rinsed
Spice Rice Mixture:
  • 1 1/4 cup of rice, rinsed
  • 1/2 cup of butter
  • 1/4 cup of blanched almonds
  • 1/4 cup of pine nuts
  • 350 grams of ground meat
  • 1 teaspoon of salt/pepper
  • 1 chicken or beef boullion cube
  • 1 1/2 teaspoon of Arabian spices

1 Mix the Ingredients of the Spice rice mixture very well until you get a combined stuffing.
2 Scrub the chicken and pat dry inside and out with a paper towel.
3 Lightly stuff the body and neck cavity of the bird with the uncooked spice rice mixture, allowing space for the expansion of the rice.
4 Sew the openings closed with heavy thread and tie the legs together.
5 Brown the chicken on all sides in Semne or butter.
6 Cover the chicken with water, add the salt and pepper, plus the cinnamon stick and bring to the boil.
7 Cover and simmer for 30 minutes.
8 Stir the remainder of the rice stuffing and the 1/4 cup of rice into the broth.
9 Continue cooking an additional 25 minutes.Taste and adjust seasoning.Remove the cinamon stick.
10 Serve the strained broth as the first course of your meal.
11 The stuffing and additional rice may be served as a side dish.


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