Marag alone....and with raggag called Thareed
My absolute favorite meal.
Shourba Laham(Meat soup)...still in testing stage!
I was only away for a couple days and It feels like an eternity! I have food photos coming out the ears, and an appearance by "the boss".
Chicken Marag (recipe #2)
My family likes this dish best as a main course with raggag bread(thareed). It is very filling and you can use almost any vegetable to your liking. Sometimes I alternate between fresh green beans,koosa,carrots, and potatoes. This dish can also be cooked with lamb instead of chicken.
1 chicken or 1 pack chicken breasts
2 onions sliced
1/2 cup corn oil
2 tbs garlic blended
1 heaping tbs bezar
salt to taste
3 fresh tomatoes chopped
4 carrots sliced med thin
5 koosa(small zucchini) cut med thin
10 cups water
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
3 whole loomi (lemon)
1 small carton tomato paste
2 maggi chicken stock cubes
Put oil into a large pot, heat and add chicken, onion, bezar and salt. Brown chicken, turning frequently, then add spices, garlic and both loomi. Fry five minutes on a gentle heat then add all remaining ingredients and water and salt to taste. Boil slowly until chicken and vegetables are soft and tender. You can add more water if needed, just add one more maggi cube to it after. Serve by itself or add Raggag bread to make it Thareed...
Banana Custard with Pistachio Sprinkles
4 heaping tbs custard powder dissolved in 1/2 cup water
8 tbs milk powder
5 tbs sugar
1 tbs banana extract
Blended Pistachios for topping
Boil 1000ml of water in a kettle,put it in a small pot on the stove over med heat, add the milk powder to it and stir till smooth,add sugar,stir to dissolve. Add the custard mixed in 1/2 cup water to the milk,stir constantly until thickened and take off heat, add banana extract and stir through. Pour into bowls and sprinkle with generous amounts of blended pistachios. You can heat it hot, or cold. In my home it is served with tropical fruit salad.
And about the Meat Soup, it is very good as it is, BUT I'm not satisfied, and still testing ingredient levels. Ill let you know when I perfect it *rolls eyes*, to share the recipe!