- 2 chickens
- 1/2 lb. beef
- 2 onions
- 6 tomatoes
- 1/2 cup yogurt
- 6 potatoes
- 3 T. corn oil
- 1 packet spaghetti
- 3 hard-boiled eggs
- 1 t. ground black pepper
- 1 t. ground cumin
- 3 sticks cinnamon
- oil for frying
- 1/2 cup finely chopped parsley
Cut the chicken into four pieces. Wash thoroughly. Heat oil
in pan; add chicken and fry for five minutes. Puree tomatoes
and add yogurt plus half the spices. Pour the above mixture over
chicken and leave to cook. Put in another saucepan the minced
meat, onion and half teaspoon each of salt, pepper and cumin.
Stir and cook. Place aside. Peel potatoes. Slice thinly in rings,
then lengthwise in match- stick size pieces. Soak potatoes in
water. Strain. Heat oil and fry potatoes until browned. Remove
from oil and place on paper towel. Hard-boil, peel and slice
eggs. Break spaghetti into medium-sized pieces and cook in water.
Strain. Put spaghetti in serving dish, arrange chicken on top
and pour on sauce. Decorate with meat, potatoes and sliced eggs.
Sprinkle with parsley and serve.
Recipe from "Saudi Arabia Magazine"
(an official publication of the Information Office of the Royal
Embassy of Saudi Arabia), Spring 1995
Say Bismillah and eat!