January 29, 2017

SHORBA AL-DAYAY BI-L-YAUS (CHICKEN AND WALNUT SOUP)

Ingredients:
Chicken - 400 gms
Walnuts -150 gms
Onions - 200 gms
Ginger - 40 gms
Garlic - 20 gms
Chicken stock
Salt and pepper
Saffron 
Oil
Coriander 
Parsley

Method:

  • Heat some oil in a saucepan. 
  • Fry the finely chopped garlic and onion until golden.
  • Add the chicken cut into large pieces, the saffron, cumin, ginger, chopped coriander, salt and pepper.
  • Mix well to allow the meat to infuse with the flavours.
  • Add enough chicken stock to cover the ingredients and leave to cook for approximately fifteen minutes over a low heat.
  • Toast the walnuts on aluminium foil in the oven.
  • just before serving, add the toasted walnuts.



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