Machbous Ala Djaj Bahrain Food

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MACHBOOS ALA DUJAJ (SPICED CHICKEN AND RICE)



Machboos ala Dujaj (Spiced Chicken and Rice) image

Provided by International Cuisine

Categories     Main

Number Of Ingredients 30

For the Baharat (a poplular Bahraini spice blend)
1 tablespoon Black Peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 cinnamon stick (about 2 inches long)
1 teaspoon whole cloves
¼ teaspoon green cardamom seeds
1 tablespoon paprika powder
¼ teaspoon ground nutmeg
For the Machboos:
Chicken pieces about 3 lbs. legs (thighs, breasts)
2 tablespoons vegetable oil
3 tablespoons ghee or unsalted butter
2 large onions (diced)
1 hot green chile (seeded and diced)
1 tablespoon fresh ginger (minced)
5 cloves garlic (minced)
1 tablespoon Baharat (spice blend)
1 teaspoon turmeric
2 large roma tomatoes (diced or 1 14oz. can of diced tomatoes drained)
3 dried limes (loomi several holes punched throughout each one)
5 green cardamom seed pods
1 stick of cinnamon (2" long)
1/8 teaspoon ground cloves
2 ½ teaspoons salt
2 ½ cups chicken stock
2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
3 tablespoons fresh cilantro (chopped)
2 tablespoons fresh parsley (chopped)
Rosewater for sprinkling

Steps:

  • For the Baharat:
  • Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.
  • Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.
  • Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.
  • Grind all the ingredients into a fine powder.
  • Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.
  • For the Machboos:
  • Heat the oil in a large Dutch oven over medium high heat and fry the chicken pieces until the skin is brown and crispy on all sides.
  • Transfer the chicken to a plate and set aside.
  • Add in the ghee to the Dutch oven, reduce the heat to medium, and fry the onions until they start to brown about 10-12 minutes.
  • Add in the ginger, garlic and green chile pepper and saute for a couple of minutes
  • Add in the baharat and turmeric and cook for another minute
  • Return the chicken pieces to the Dutch oven
  • Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.
  • Add in the chicken stock and stir to combine.
  • Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
  • Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.
  • Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.
  • Remove the chicken pieces and discard the dried limes and cinnamon stick.
  • Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!
  • Serve with an Arabic salad.

MACHBOUS ALA DJAJ (BAHRAIN)



Machbous Ala Djaj (Bahrain) image

This recipe is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Machbous is a spiced rice dish, considered by many to be the national dish of Bahrain (a small island nation in the Persian Gulf). This version is made with chicken.

Provided by GiddyUpGo

Categories     Whole Chicken

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 large onions, chopped
2 tablespoons ghee or 2 tablespoons butter
1 tablespoon baharat (the recipe for this spice mix is available on food.com)
1 teaspoon turmeric
chicken
1 1/2 cups chopped tomatoes
3 cloves
1 strip lemon rind
2 cinnamon sticks
6 cardamom pods
2 teaspoons salt
2 1/2 cups water
2 cups basmati rice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped parsley

Steps:

  • Melt the ghee or butter in a saucepan and frying the onions until they are transparent and beginning to turn brown. Add the baharat and turmeric and stir for another two minutes or so.
  • Add the chicken pieces to the pot and turn to coat. Cook over a medium heat until the pieces are lightly browned on all sides.
  • Add the tomatoes, cloves, lemon rind, cinnamon, cardamom pods and salt. Stir to get everything well incorporated, then add the water. Bring to a boil, then reduce heat and cover. Simmer for about 45 minutes.
  • Wash the rice in cold water and drain. Add the rice, cilantro and parsley and bring back to a simmer.
  • Keep cooking for another 35 to 40 minutes, until chicken is tender and almost all of the liquid has been absorbed. Remove from the heat and let rest for 10 minutes.

KHUBZ (BAHRAIN)



Khubz (Bahrain) image

This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Khubz is a kind of pita bread that is traditionally cooked in a clay oven, but this version can also be made in your home oven.

Provided by GiddyUpGo

Categories     Breads

Time 3h10m

Yield 6-8 pitas

Number Of Ingredients 6

2 1/2 teaspoons dry active yeast
1 1/4 cups lukewarm water
1 pinch sugar
3 3/4 cups bread flour
1/2 teaspoon salt
2 tablespoons vegetable oil

Steps:

  • Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
  • Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
  • Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
  • Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
  • Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
  • Now open your oven and quickly transfer the dough balls onto the baking sheets.
  • Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
  • Each piece should have formed a pocket while baking.

BABA GHANOUSH (BAHRAIN)



Baba Ghanoush (Bahrain) image

This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Baba ghanoush is enjoyed throughout the Middle East, but this version is made in Bahrain and is usually eaten with khubz, or sliced pita bread.

Provided by GiddyUpGo

Categories     Spreads

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large eggplant
2 garlic cloves
2 tablespoons tahini
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1/2 cup yogurt
3 tablespoons olive oil
5 kalamata olives

Steps:

  • Put the eggplant on a baking sheet and roast in a 400 degree oven for about an hour.
  • When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender.
  • Add the rest of the ingredients and pulse until smooth. Garnish with the kalamata olives.

Nutrition Facts : Calories 193.2, Fat 15.6, SaturatedFat 2.7, Cholesterol 4, Sodium 208.6, Carbohydrate 12.3, Fiber 5.6, Sugar 4.8, Protein 3.9

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