Fahad Inc. Dishes

    Ar-sea-ah ~ Chicken and rice paste

    Serves 6-8

    A white very sticky dish, similar to cream of wheat. It is cooked with chicken until it resembles a paste, then is served covered with home-made butter. Usually prepared in the afternoons or evenings, it is very popular when women visit in the afternoon and the fou-alla is served. An ideal dish for children, even infants.

    1 fresh chicken
    3 cups rice, cleaned and soaked
    salt for taste
    water
    warmed dehen (oil) for garnish

    Clean chicken and cut into small pieces, keeping the bone in. Place in a large pot, pour in enough water to just cover and add salt. Bring to the boil, turn heat to low and allow to simmer for 45 minutes. Remove, cool and d-bone and skin the chicken. Measure the amount of broth left in the pan and add enough water to make up 6 cups. Put chicken back in the broth and add rice.
    Cook on a very low heat for 45 minutes, stirring accasionally to avoid sticking. Salt to taste. When most of the water has been absorbed, turn heat to the lowest and gently pound the mixture with a large wooden pestle.
    Continue pounding until all the water has been absorbed. Once it has turned into sticky consistency, turn off the heat and spread the chicken mix onto a plate. Pour over the warmed dehen and serve warm.

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


    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood