מרכיבים
עוף2 pieces- Chicken giblets, cut into small pieces0.3 kilograms
- Egyptian rice, washed and soaked for stuffing the chicken1 cup
- Egyptian rice, washed and soaked for the fatteh3 cups
- Dough sheets, or you can make and bake them at home6 sheets
גי1 tablespoon- Salt and black pepper0
תבלינים0
מאסק2 teaspoons- Oil, for frying the giblets5 tablespoons
- Peeled almonds0.5 cup
- Pine nuts0.5 cup
- Raisins0.5 cup
צעדים
- 1
Wash the chicken and clean the inside with flour and olive oil.
5 דקותכלים נדרשים:🍳Bowl - 2
Heat the oil in a pan and fry the giblets.
5 דקותכלים נדרשים:
מחבת - 3
Drain the soaked rice and add it to the giblets, stirring until it dries, adding salt, spices, and black pepper, and let it cool.
5 דקות - 4
Stuff the chicken from the inside and sew it up, tying the legs so that the stuffing does not come out. At the neck, stuff it with rice and sew it as well, being careful not to overstuff it to prevent it from bursting during boiling.
5 דקות - 5
Make cuts on the chicken from the sides to ensure it cooks from the inside and does not burst.
5 דקותכלים נדרשים:
סכין - 6
Place the chicken in a pot filled with water and boil until cooked, then remove from the broth and roast in the oven.
10 דקותכלים נדרשים:
תנור
סיר - 7
In another pot for boiling the rice, add a tablespoon of ghee and mastic until melted, drain the rice and add it to the ghee, stirring well over low heat until it dries, then cover it with chicken broth, and let it simmer until the rice is cooked.
10 דקותכלים נדרשים:סיר - 8
Prepare another pot for the dough sheets, add the remaining chicken broth until boiling, break the dough sheets in half and place them in the broth, reduce the heat slightly until the dough absorbs the chicken broth, then pour it into a serving tray and top with the boiled Egyptian rice and roasted stuffed chicken.
10 דקותכלים נדרשים:סיר
מגש - 9
Garnish with almonds, pine nuts, or fried raisins in oil. Serve hot.
5 דקות
עובדות תזונה
עוףper 100gגיper 100gתבליניםper 100gמאסקper 100g* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.