Makkah
Through out the years
Food
Saleeg
Ingredients For the Chicken Stock: 1 kg chicken whole legs 4 to 5 whole legs 8 cups water 2 mastic beads crushed salt to taste For the Rice: 6 cups chicken stock 2 cups hot water 2 cups short-grain rice rinsed and soaked (mix of Egyptian or Calrose rice and American rice or jeerakasala rice) 1 cup full-fat milk 2 tablespoons ghee or butter To roast the boiled Chicken: 2 tablespoons butter Instructions Prepare the stock Place chicken pieces in a stockpot along with the whole spices, onions and enough water. 1 kg chicken whole legs, 8 cups water, 3 green cardamom, 3 cloves, 1 inch cinnamon stick, ½ teaspoon black peppercorns, 1 small piece galangal root, 1 medium onion, 6 cups chicken stock, 1 small piece black stone flower Bring the water to a full boil and then carefully skim the froth that appears on the top and discard it until the stock is clear. 8 cups water Reduce the flame to medium and allow to cook for 30 minutes or until the chicken is done. Remove the chicken pieces with the help of a tong and keep them aside in a skillet. Strain the stock to get rid of the whole spices and onion. You can either strain it into another pot in which you intend to make the Saleeg or into a bowl and transfer it back into the same pot. Prepare the rice In the same pot, add the chicken stock, crushed mastic tear, rice, hot water and salt to taste. 6 cups chicken stock, 2 cups hot water, 2 mastic beads, 2 cups short-grain rice Bring this to a full boil, reduce heat to low and cover the pot. Cook for 20 minutes stirring every now and then. Open and add the milk, and butter and give it a good stir. 1 cup full-fat milk, 2 tablespoons ghee or butter, salt to taste Check and add salt and cook on low stirring every now and then. salt to taste Cook until the rice is creamy and thick not dry and sticky! If you feel it is dry, add some more hot milk and stir again. You may add some cream cheese for more creaminess. Roast the chicken Roast the chicken on the stovetop or in a preheated oven. You may mix any Arabic seasoning with butter to rub on the boiled chicken and roast until browned. 1 tablespoon Arab spice mix, 2 tablespoons ghee or butter Serve Saleeg On a wide plate pour the prepared Saleeg, smooth the top and place the roasted chicken in the middle. Serve with Salata Hara and some salad.
Maamoul
Ingredients For the first stage: 2 cups (350g) semolina. 1 cup (125g) all purpose flour. ½ Tablespoon ground mahleb. Note1 A dash of salt. 1 cup (250g) ghee. Note2 For the second stage: 1 Tablespoon dry milk. ¼ teaspoon active dry yeast. 3 Tablespoon simple syrup. Note3 ¼-1/3 cup warm milk. Date filling: 1 cup (150g) dates. 1 teaspoon ghee. 1 Tablespoons cinnamon or rose water or orange blossom water. 1 Tablespoon roasted sesame seeds. Instructions First stage Melt ghee in microwave or stovetop but do not let it get too hot or boiling. In a deep semolina, flour mahleb, salt and mix. Pour in the melted ghee and mix well. Use the palms of your hands and rub the semolina mixture for a couple of minutes. Cover and refrigerate overnight or up to 3 days. Second stage: Take the dough out of the fridge and allow it to come to room temperature to soften as it might harden in the refrigerator. Add dry milk, yeast and mix well. Mix in the syrup then add the milk little by little until you feel the dough is soft and rolls nicely into a ball. Cover and let it rest for 1 hour. Divide the dough into 24 balls. Preheat oven to 350F Make the fillings: In your food processor combine the ingredients of each filling and process to desired texture. Divide the filling(s) into 24 balls. Shape and bake maamoul: With your thumb make a dent in each dough and fill with any of the stuffing suggested. Close and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork in a decorative way. Bake on the middle rack for 10. Minutes then move up for another 7-10 minutes until top is lightly golden. Let it cool down on the baking sheet for 3-4 minutes then transfer to a wire rack to cool completely. Dust with powdered sugar and serve.
Mutabbaq
Ingredients DOUGH 1 cup Flour 1 tsp Salt 1 tbsp Oil MEAT STUFFING 2 eggs 200 g Minced Meat 1 Tomato Diced 1 tsp Salt 1 tsp Cumin Powder 5 Spring Onions Instructions DOUGH PREPARATION To start with our Saudi Street Food Mutabbaq; we need the following Ingredients 1 cup Flour 1 tsp Salt 1 tbsp Oil 1/2 cup lukewarm water (water will be added gradually) Even if you are kneading the dough with a machine or by hand make sure to add water gradually as all water will not be used. If you are preparing the dough with a machine it will take 3-4 minutes and approx. 9-10 minutes by hand. The prepared dough should be neither hard nor soft and it should not be sticky at all. Now the dough is ready, let's put some oil and let it rest for 30 minutes. Resting the dough is very important. MEAT STUFFING Now let’s prepare the meat stuffing for Mutabbaq Start with 2 eggs 200g boiled minced meat 1 small tomato seedless 1 tsp Salt 1 tsp Cumin powder 1 tsp Black pepper 4-5 Spring onion leaves only let’s mix it well (You can use more eggs but it will make the pastry difficult to handle) MEAT BAG Now let’s prepare the sheet for Mutabbaq filling, spread some oil on the mat, take a small ball and roll with hands and then with a rolling pin. The muttabaq sheet should be thinner which makes it crunchy we will also make the dough thinner so we can see the surface under it add the meat stuffing in a rectangular shape and fold it from all the side. MUTABBAQ FINAL STAGE Brush some oil on the pan; now lets put mutabbaq on the pan carefully from the folded side. Make a small hole using a toothpick to release the steam so it can cook properly during cooking as it will cook from both sides evenly. Usually, it takes 2-3 minutes each side for filling to cook properly. Once mutabbaq is ready and the filling is cooked properly inside then cut into pieces and serve with green chillies and lemon.
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