Fahad Inc. Dishes

    Ma-ra-goog ~ Chicken Stew with Dumplings

    Serves 8

    A traditional and popular dish, particularly on the east coast and mountainous areas, this is very filling. While I have adjusted the spices to my own family's taste, this stew or saloona would have been very bland in the Bedouin home.

    See recipe for Chicken stew

    DUMPLINGS:

    2 cups whole wheat flour
    1/2 teaspoon salt
    1 cup water
    3 tablespoons milk
    4 tablespoons samen
    1/4 cup lemon juice

    Mix flour and salt, rub in samen, mix water and milk together and start adding to dry ingredients to make a firm dough. Keep working in the liquid until dough has lost its elasticity and has become pliable. Cover and leave for 3 hours.
    Meanwhile, make chicken saloona, omit potatoes but add an extra I cup water. When finished, leave to cool.
    Divide the dough mixture in two, pull each out to 1/4"inch (6mms) thick and cut into 3"x 2"(8 x 5cms) squares. Leave aside. De-bone chicken in the saloona, and place back in the stew mixture. Mix thoroughly.
    Place dumpling squares into the saloona, cover and simmer gently on a low heat. When the dumplings have puffed up, they are ready - this takes 10 to 12 minutes. Switch off heat and serve hot. Squeeze 1/4 cup fresh lemon juice and add to the stew before serving.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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