Ingredients
1 ½ kg koussa
1 ½ cups Egyptian rice
Water for soaking and boiling
3 kg yogurt
3 egg whites
3 tbsps cornstarch
FOR THE STUFFING
350 grams ground meat
1 tsp salt, plus more to taste
1 tsp allspices
¼ tsp black pepper
1 ½ coffee cups pine nuts
¼ cup vegetable oil (Mazola)
FOR THE YOGURT SAUCE
1 coffee cup Mazola oil
1 pad of butter
6 cloves garlic, mashed
2 tbsps dried mint
FOR THE KOUSSA PULP
Juice of 2 lemons
Salt to taste
1 ½ coffee cups olive oil
2 cloves garlic, mashed
1 tbsp dried mint
Instructions
In a large pot, boil the chickens with cinnamon sticks, salt, quartered onion, cloves, and Mis- tika for 30 minutes on high heat, then on low heat until cooked. In a separate pot, heat Mazola oil and butter. Fry the Moughrabieh for 15 minutes, stirring constantly. Peel the shallot onions and cook them in the chicken stock. Reserve 3 onions for the sauce, and spoon the rest over the Moughrabieh. Remove the cooked onions and set aside. Strain the chicken broth and set aside. Shred the chicken in big pieces and add to the stock. Add cooked chickpeas, allspices, caraway, and ground cinnamon to the Moughrabieh. Mix in the Moughrabieh spices. Gradually add the chicken stock to the Moughrabieh (about 4-5 cups in total), allowing it to cook for 5 minutes after each addition. Avoid adding too much stock to prevent stick- iness. Taste and adjust for salt, spices, and caraway. FOR THE SAUCE In another pot, heat Ma- zola oil. Add the reserved onions and chick- peas, stirring for a minute. Mix in flour, then add 3 cups of chicken stock, sliced chicken, caraway, cinnamon, and allspic- es. Let it boil for 10 minutes. TO SERVE, lay the Moughrabieh on a plate, top with shredded chicken, and sprinkle a pinch of ground cinnamon. Serve with turnip pickles. NOTE You can use either fresh or dry Moughrabieh. If using dry, boil it for 5-10 minutes until soft before frying. Ready-made Moughrabieh
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