Ingredients
To make the Markoukah dough:
- Flour: 2 cups (for all uses)
- Salt: a teaspoon
- Oil: a tablespoon
- Water: a cup (or according to the need of flour)
- Chicken: chicken (cut into 4 pieces, without the skin)
- Carrots: as desired (cut into medium-sized pieces)
- Green pepper: to taste (cut into medium-sized pieces)
- Green squash: as desired (cut into medium-sized pieces)
- Coriander: bundle (chopped)
- Hot green pepper: 2 pieces (optional)
- Tomatoes: 3 grains (chopped)
- Onions: 3 grains (chopped)
- Garlic: 4 cloves (crushed)
- Tomato paste: 2 tablespoons (optional)
- Lomi: 2 tablets (dry / cut in half)
- Curry Leaves: Leaves (fresh/optional)
- - Salt, to taste
- - Black pepper to taste
- Spices: a tablespoon (Emirati seed)
- Cumin: 1 teaspoon (crushed)
- Coriander: 1 teaspoon (crushed)
- Cinnamon: 1 teaspoon (ground)
- - Cardamom: a teaspoon (crushed)
- Turmeric: 1 teaspoon (crushed)
- Oil: a third of a cup
- Water: 2 liters (boiled / or as needed)
- Ghee: a tablespoon
How to prepare
- How to prepare the dough: Put the flour with salt in a mixing bowl, add water gradually until the dough is homogeneous, then add a tablespoon of oil to soften the dough, and cover for a minimum of 15 minutes.
- The dough is rolled and rolled to a thin thickness, and the rolled dough is placed on the surface of the salon and cut using the spoon into medium-sized pieces and stirred.
- The process is repeated until the amount of dough is finished.
- We raise the oil in a saucepan over the fire, then put the onions and a pinch of salt until the onions are browned well, add the garlic paste, ginger and curry leaves.
- Add the washed chicken, the rest of the spices, and a little water.
- Add the vegetables and stir with the spices, tomato paste, then the boiling water and green coriander, cover the pot and leave until the chicken is cooked.
- Roll out the dough and roll it out to a thin thickness.
- The "chopped vegetables" are added to the salon and cut using the spoon into medium-sized pieces, and the process is repeated until the amount of dough is finished.
- Add a tablespoon of ghee, cover the pot and leave it on a low heat for 5 minutes, then serve the margarine hot.
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