Mishmishiyah Recipes

DAJAJ BIL COUSCOUS

Steps:

• In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent.
• Put in the chicken and pour 4-1/2 cups of water (it won't be sufficient to cover). Add spices.
• Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it's falling off the bone, turning once halfway through.
• Take out the chicken and remove skin and bones. Cut into small pieces.
• Bring the sauce to a boil and add lemon juice.
• Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time)
• Stir in the butter and place the chicken pieces back in the pan.
• Heat through before serving.

KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)

Steps:

• In a large frying pan, fry the onion in oil until golden.
• With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
• Add them to the pan and cook, turning them to brown all over.
• Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
• Simmer about 25 minutes.
• Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
• Serve over rice.