Author: Aisha Kay
Released: 10/5/2006 12:00:00 AM
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Ramadan Family Favorites by Nimah Nawwab.
This is a low-fat version of a dish prepared throughout the Gulf. It is often a staple at iftar.
2 cups cracked wheat
3/4 cup Egyptian rice
1 large tomato, diced
1 large onion, diced
3 cloves of garlic, finely diced
1 tsp. allspice
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. tomato paste
4 cubes of Maggi chicken bullion
1/3 cup of butter or sunflower margarine
400 g (or three) skinless, boneless chicken breasts
7½ cups water
2½ cups low-fat buttermilk
Rinse cracked wheat and soak for an hour. Slice chicken breasts into smaller pieces. Place the drained wheat, rice, tomato, onion, garlic, allspice, salt, pepper, tomato paste, chicken bullion cubes, butter and chicken all into one large aluminum pot. Pour the water over the ingredients and lightly mix. Cover the pot with aluminum foil and secure the lid over the foil. Bake at 380 degrees F for 3½ hours.
Topping (to be prepared in the meantime)
1 large finely diced onion
3 tbsp. canola or vegetable oil
3/4 tsp. ground black lemon
1/2 tsp. ground cinnamon
Saute the onion until clear in the oil. Add spices. Gently stir over heat for an additional minute until spices are blended into the onions. Set aside. Remove the cracked wheat from the oven and beat the mixture for 5 to 10 minutes with a large wooden paddle. Slowly beat the buttermilk into the mixture until creamy. Pour into 9-by-13 inch serving dish or two smaller oblong ones and garnish with the topping.
Serves 10-12.
Aisha Kay