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Golden Chicken WingsStuffed PigeonsGrilled PigeonsPigeons with Cracked WheatStuffed ChickenChicken with PaprikaStuffedBoned ChickenBarbecued Boned ChickenChicken ShawarmaChicken with VegetablesStuffed TurkeyGarlic Chicken on SkewersChicken With AlmondsFried SparrowsFriedChicken BreastsChicken Kabab

Golden Chicken with PotatoesMoroccan - Style ChickenPalestinian Msakhan chicken

Golden Chicken WingsJawaneh mohamara

Md¯Y¯ ZéCÅTAiles De Poulet

Aromatisés

You can serve this dish as anappetizer or a light meal. 5

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1 kg (32 oz) chicken wings, cleaned2 cloves garlic, peeled, crushed with atspn of salt1 cup fresh coriander, finely chopped(as desired)¼ cup lemon juice2 tbls shortening or buttera dash of white pepper1 medium onion, finely chopped

Pass wings over gas fumes toget rid of remaining feathers.Wash wings with soap andwater. Drain using a colander.Fry onion with shortening onmedium heat till soft. Stir ingarlic for 2 minutes.Add wings rubbed with whitepepper. Fry wings until golden.Add lemon juice and stir for 1minute. Stir in coriander.Remove from heat.Serve wings hot accompaniedwith french fries.

Golden Chicken Wings

Stuffed PigeonsAl Hamam almahshu

Å m Y � C × D ¯ Y Ü CPigeons Farcis

Egyptians are known for theirdelicious pigeon recipes. Try thisrecipe. 4

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8 pigeons, cleaned200 g (7 oz) ground meat½ cup rice¼ cup fried pine nuts½ cup blanched and fried almonds¼ cup blanched and fried pistachionuts1 large onion, sliced into rings¼ tspn ground cinnamon1 tbls shorteningbutter1 tbls salt (as desired)¼ tspn ground black pepper2 bay leaves4 cardamom pods

Stuffed PigeonsRub pigeons inside and out withhalf quantity of salt and groundspices. Fry meat in shortening.Add ¼ tspn salt and remainingground spices. Mix for 5minutes. Add ½ cup of water.Add rice to meat. Stir once.Cook on low heat until waterevaporates and the rice is halfcooked.Mix rice and meat with pistachionuts, almonds, and pine nuts.Stuff pigeons (don�t over stuff).Stitch opening.Place pigeons in a pot. Add bayleaves, cardamom pods, onion,and 2 cups of water. Cook overmedium heat for 5 minutes.Remove scum as it appears. Addsalt. Cover pot. Cook on lowheat for 45 minutes.Remove pigeons from stock.Brush with butter. Place in a hotoven (220°C) for 15 minutes untilgolden.Arrange in platter. Serve hot.

Grilled PigeonsAl Hamam almashwi

ò Å m � C × D ¯ Y Ü CPigeons Grillés

Pigeons when grilled are delicious.Just take care not to overcookthem. 4

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8 pigeons (each 500 g \ 16 oz)cleanedmelted butter1 tbls salt (as desired)½ tspn ground white pepper

Grilled PigeonsRub pigeons inside and out withsalt and pepper. Brush withbutter.Place in an oven tray. Bake in amoderate heat oven (180°C) tilltender and browned for about 45minutes.Serve hot with Hummus bi-tahini .

Pigeons with Cracked WheatHamam bil-fireek

ÞØdÍÜDF ×D¯XPigeons Au Blé

Vert Gri l lé

We chose for you one of the bestSaudi Arabian recipes. It is anational dish: delicious andnutritious.

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4 pigeons, cleaned1 tbls ground cinnamon½ cup butter2 cups fireek (grilled green wheat),washed and drained1 tspn ground black pepper (asdesired)¼ cup finely chopped onion¼ cup fat½ tbls ground cardamom1 ½ tbls salt (as desired)3 cups water½ cup fried pine nuts4 tbls flour

Melt some fat with half thequantity of butter in a pan onmedium heat. Fry onion in buttermixture until soft. Stir in fireekfor 5 minutes on low heat. Addwater and spices. After 15minutes, remove half thequantity of fireek. Place aside.Cook remaining half for another15 minutes or until waterevaporates.Rub pigeons with flour andsome spices. Stuff pigeons withhalf the quantity of fireek.Stitch opening. Place pigeons ina pot. Cover with water. Bring toa boil. Lower heat. Cover potand cook for 40 minutes.Remove pigeons and drain fromstock. Place on an oven tray.Brush pigeons with butter. Placetray in moderate heat oven(180°C). Cook for 20 minutesuntil pigeons are golden-brown.Serve remaining fireek in aplatter. Place pigeons overfireek. Garnish with pine nuts.

Pigeons with Cracked Wheat

Stuffed ChickenAl dajaj almahshu

Å m Y � C S D T _ Ü CPoulet Farci Aux

Mixed Nuts

A main meal good for specialoccasions. 4

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1 kg (32 oz) chicken, cleaned¼ cup pine nuts, fried¼ cup blanched almonds, fried¼ cup blanched pistachio nuts, fried200 g (7 oz) minced meat¼ cup shortening or butterbutter¼ tspn of: ground allspice, groundcinnamon and ground cardamom1 tbls salt¾ cup long grain rice, washed1 bay leaf

Stuffed ChickenPut the minced meat withshortening in the cooking pot,add ¼ tspn of salt and ½ thequantity of the spices. Stirmixture for 5 minutes, add 1 cupof water.Add rice to the meat and stironce. Leave it over moderateheat for 15 minutes.Rub chicken with remainingspices inside and out.Filling: Mix cooked rice withpine nuts, almonds andpistachio nuts. Stuff chickenwith the mixture and stitchopening.Put chicken on its back in apot, add the bay leaf and coverwith water. Leave over moderateheat, bring to a boil and add adash of salt. Cover the pot andsimmer for 40 minutes (removescum as it appears).Rub chicken with butter, put inan oven tray on high heat for 15minutes, till brown and cooked.

Serve the chicken with bread and garnished withparsley.

Chicken with PaprikaAl dajaj bil

shakshouka N Æ Å m Î l Ü D F S D T _ Ü C

Poulet SauceMarocaine

A Moroccan savory dish. Thesauce that accompanies it makesall the difference in taste.

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750 g (24 oz))chicken, quartered¼ cup finely chopped onion2 cloves garlic, crushed¼ cup shortening or butter1 cup finely chopped fresh coriander1 tspn salt (as desired)1 ½ cups water½ tspn ground black pepper (asdesired)

Sauce (Shakshouka):750 g (24 oz) tomatoes, peeled andfinely chopped750 g (24 oz) green bell peppers,grilled, peeled, finely chopped1 cup finely chopped parsley1 cup finely chopped coriander4 cloves garlic, crushed with a dashof salt½ tspn ground chili (as desired)½ tspn ground cumin½ tspn ground allspice (as desired)1 tspn salt (as desired)½ tspn ground black pepper (asdesired)

Chicken with PaprikaFry onions with shortening in apot over medium heat. Addchicken, coriander, garlic, salt,black pepper and water. Stir,cover and cook for 45 minutesor till tender.Sauce: Mix green pepper,tomatoes, garlic, coriander, andparsley. Fry, stirring, overmedium heat for 30 minutes.Add allspice, black pepper, salt,cumin and chili. Bring to a boil.Cook till thick.Serve fried chicken with sauce.

Stuffed Boned ChickenDajaj mosahab

mahshouÅmY® HYi® SDT_Poitrails De Poulets

Farcis

A delicious dish for boned andstuffed chicken breasts lovers. 4

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4 boned chicken breasts (keep thebone on the wing for garnishing)¾ cup long grain rice300 g (10 oz) minced meat2 tbls fried pine nuts3 tbls fried pistachio nuts½ cup shortening (or butter)¼ cup frozen peas¼ tspn of each: salt, ground cinnamon,allspice, saffron, cardamom

Stuffed Boned ChickenRub chicken from inside and outwith half quantity of spices.Fry minced meat with shorteninguntil tender. Stir in for 5 minutespeas, salt, and the remainingspices. Add 2 cups of water. Mixwell.Add rice to meat mixture. Cookon low heat for 25 minutes. Putaside.Add pistachio and pine nuts torice. Mix well. Stuff breasts withrice mixture. Stitch the opening.Rub stuffed breasts with butter.Place stuffed breasts in a highheat oven (220°C) for 45 minutesor until golden and tender.Serve stuffed breasts garnishedwith almonds accompanied byvegetable salad.

Barbecued Boned ChickenShish tawook

ò Å m ® H Y i ® S D T _Brochet tes De Poulet

Au Ketchup

Children love them at lunches anddinners. 4

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1 kg (32 oz) boned chicken1 tbls ketchup1 tbls tomato paste1 tspn salt¼ tspn ground white peppera dash of ground ginger5 cloves garlic, crushed¾ cup lemon juice½ cup vegetable oil

Barbecued Boned ChickenMix all ingredients above. Soakfor 24 hours in the refrigerator.Place in an oven tray. Place trayin a 220°C oven for 30 minutes.Lower heat, cook for 30 minutesor until tender (or threadchicken pieces onto skewers,alternate with mushrooms ifdesired).Serve accompanied with frenchfries and garlic purée.

Chicken ShawarmaShawarma al dajaj

S D T _ Ü C D ® c ï D lChawarma De Poulet

A new way of preparingshawarma. 8

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2 kg (64 oz) boned chicken, cut intofinger size slices2 cups lemon juice1 ½ cups vegetable oila dash of salt (as desired)a dash of ground white peppera dash of ground paprikaa dash of ground mastic1 tbls ground 7 spices

Chicken shawarmaMix all ingredients above. Soakplaced in the refrigerator for 24hours.Place in an oven tray. Enter trayinto a 220°C oven for 45minutes.Serve accompanied with grilledtomatoes, french fries, andsalads.

Chicken with VegetablesAl dajaj maa alkhoudar

c D u ] Ü C ó ® S D T _ Ü CPoulet aux Légumes

A world wide known and loveddish. 4

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1 chicken cleaned and cut into 4pieces½ kg (16 oz) carrots, cooked and cutinto circles½ kg (16 oz) zucchini, cooked and cutinto slices (lengthwise)½ cup canned mushrooms¼ cup cooked green peas1 large onion, sliced5 cloves garlic, crushed¼ cup vegetable oil and butter mixture¼ cup butter½ cup lemon juice4 cups water½ tbls salt½ tspn ground allspice2 bay leavessome chopped thyme leaves

Fry chicken pieces with oil andbutter until golden. Remove andplace aside.Fry garlic in half quantity ofbutter. Add lemon juice, salt,allspice, water, bay leaves, andthyme. Bring to a boil onmedium heat.Add chicken pieces. Cook onlow heat for 45 minutes. Removeand place on a large platter(reserve 2 cups of chicken stockto make chicken sauce).Fry cooked vegetables inremaining butter. Garnishchicken with vegetables. Servehot accompanied with chickensauce.

Chicken with Vegetables

Chicken Sauce2 cups chicken stock1 medium onion3 cloves garlic1 carrot, peeled and chopped (intocircles)2 bay leaves1 tbls cornflour2 chopped celery stalks¼ cup chopped leek1 tbls buttera dash of salta dash of ground white pepper2 cinnamon sticks

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Salsat a l da ja jS D T _ Ü C N p È p

Sauce Aux Légumes

Place all ingredients (exceptcornflour and butter) in a pot.Cook on moderate heat for 20minutes. Remove bay leaves andcinnamon sticks.Remove stock mixture from heat.Process. Return to pot.Dissolve cornflour in somewater. Add to processed mixture.Cook on low heat. Stirconstantly until it boils.Add butter (as desired), cooksauce until it thickens.

Chicken Sauce

Stuffed TurkeyAl deek alroomi

almahshuÅmY�C Ò®ïdÜC ÞØ_ÜCDinde Farcie Aux

Châtaignes

A delicious stuffed turkey. Thefilling is special, when cookedyou�ll have a lovely dish. 6

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1 Turkey (about 5 kg \ 16 oz) cleaned750 g (24 oz) ground meat2 cups short grain rice1 cup finely chopped onion15 chestnuts, boiled and peeled½ cup blanched and toasted almonds¼ cup fried seedless raisins1 kg (32 oz) baby potatoes, boiled andpeeled4 cinnamon sticks½ tspn cardamom pods1 tbls ground black pepper½ tbls ground cinnamon½ tbls ground cumin½ cup butter2 tbls shortening (or butter)1 tbls salt (as desired)2 bay leaves

Stuffed TurkeyRub Turkey inside and out with½ quantity of salt, black pepperand ground cinnamon. Putaside.Fry onions with shortening overmedium heat, stirring, addground meat with a dash of salt,black pepper, cumin. Stiroccasionally till meat is tender.Add rice, water to cover, bring toa boil, when half cooked removefrom pot.Add almonds, raisins, and halfquantity of chestnuts to meatmixture. Mix well. Stuff turkey.Stitch opening. Place in a largepot. Add cinnamon sticks,cardamom, and bay leaves. Addwater to cover. Cook over highheat. When it boils reduce heatto low. Cover and cook for 1 ½hours.Remove from pot. Brush with

butter. Place in a deep oven tray. Pour stock over. Bakein a moderate oven till tender and stock almostevaporates (cover with aluminum foil when too brown).Serve in a platter surrounded with extra chestnuts.

Garlic Chicken on SkewersShish tawook magraby

ÒFdú® ¼ïïDx n¹lBrochettes De Poulet à

La Marocaine

Chicken cooked in this manner isa light main course. Theseskewers can also be baked in amoderate oven.

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500 g (16 oz) boneless, skinlesschicken, cut into strips3 cloves garlic, crushed with a dash ofsalt¼ cup vegetable oil½ tbls salt (as desired)½ tspn ground black pepper½ tspn ground cumin½ cup finely chopped fresh parsley

Mix well chicken, garlic, parsley,pepper, cumin, salt and oil in abowl. Cover and put aside for 1hour.Thread into skewers. Grill on anoutdoor grill, keep turning tillbrown and tender.Serve with garlic purée.

Note: If you use woodenskewers, soak them in water for1 hour before using.

Garlic Chicken on Skewers

Chicken With AlmondsDajaj bil loz

e Å È Ü D F S D T _Poulet Aux Amandes

A delicious Moroccan dish.

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5 boneless, chicken breasts1 cup fried almonds¼ cup chopped mushrooms, canned¼ cup finely chopped celery1 ½ cups grated mozzarella cheese1 cup milk1 tbls flour1 tspn salt¼ cup butter

Melt butter in a pot. Add flourthen milk.Mix mushrooms with celery, salt,grated cheese, and almonds.Add mushroom mixture to flourmixture. Mix well.Stuff each chicken piece with 1tbls or more of stuffing. Stitchwell.Brush each piece with somebutter. Arrange in a greasedoven tray. Place in a moderateheat oven (180°C) for 1 hour oruntil tender.Serve hot accompanied withchicken sauce, boiledvegetables and cooked rice.

Chicken With Almonds

Fried SparrowsAl asafir

alMouhammara M d ¯ Y � C d ¹ Ô D q â Ü C

Cailles Dorées

Small birds are very tastyspecially when cooked the rightway. This is one of the goodrecipes.

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8 sparrows, cleaned or any game birds½ tspn salt¼ cup lemon juice1 tbls pomegranate thickened juice1 tbls buttera dash of white pepper

Fry sparrows in butter overmedium heat till golden brownon all sides. Season and cookover low heat for 25 minutes,stirring occasionally.Add lemon juice andpomegranate juice and cook foranother 10 minutes, stirringoccasionally.Serve hot with fried mushroomsand potatoes.

Fried Sparrows

Fried Chicken BreastsKotaa al dajaj bil kaek

ÞâÎÜDF Md¯Y�C SDT_ÜC óy¾Poitrails De Poulets Panés

You can prepare this recipe andfreeze. Defrost and fry beforeserving. 4

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5 chicken breasts, boneless andskinless1 tbls salt (as desired)Flour1 egg, lightly beaten with a dash of saltand white pepper1 cup fine breadcrumbsVegetable oil

Pound chicken breasts till thin.Dip consecutively in flour, eggand breadcrumbs. Chill for 45minutes.Deep fry in hot oil till golden andtender.Serve hot with french fries.

Fried Chicken Breasts

Chicken KababKabab al Dajaj

SDT_ÜC EDGÆCroquettes De Poulet

Ground chicken dipped in beateneggs and coated withbreadcrumbs is the best mealyou can offer to young and oldpeople.

5 3030

500 g (16 oz) chopped chicken(skinless and boneless)3 cloves garlic, crushed¼ cup finely chopped onion1 tbls salt (as desired)½ cup finely chopped fresh parsley1 tspn ground mixed 7 spicesvegetable oil (for frying)½ tspn ground black pepper (asdesired)2 eggs, beaten with a dash of whitepepper½ cup breadcrumbs

Mix onion, parsley, garlic, andchicken. Add salt, mixed spices,and pepper. Process well in afood processor. Put aside.Add ¼ quantity beaten eggs tomixture with ¼ cupbreadcrumbs. Knead into a firmmixture. Divide into finger shapepieces. Dip in eggs thenbreadcrumbs.Deep fry in hot oil till golden andtender. Remove with a slottedspoon.Serve hot with salads.

Chicken Kabab

Golden Chicken with PotatoesMohamar al batata bil

dajajSDT_ÜDF DxDyGÜC d¯Y®

Poulet Aux Pommes DeTerre

A delicious Jordanian dish. Itconsists of chicken with goldenpotatoes, coriander, and garlic. 4

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1 kg (32 oz) chicken, cleaned and cutinto 4 pieces1 kg (32 oz) potatoes, peeled andcubed½ cup lemon juice1 medium garlic head, crushed with adash of salt¼ cup finely chopped coriander¼ cup vegetable oil¼ cup sliced onion½ tspn ground allspice (as desired)1 tspn salt (as desired)½ tspn ground cinnamon¼ tspn ground cardamom

Golden Chicken wi th PotatoesPlace chicken pieces in a pot.Cover with water. Add onion,allspice, salt, cinnamon, andcardamom. Cover pot and cookon medium heat for 40 minutes.Remove chicken pieces frompot. Strain stock. Return chickenand stock to pot.Fry potatoes in hot oil untilgolden. Remove and add tochicken and stock. Bring to aboil for 5 minutes.Fry coriander and garlic in hotoil. Remove and add to chickenin pot. Mix mixture. Removechicken from pot.Serve hot in a platter. Squeezeover lemon juice.

Moroccan - Style ChickenMohammar al dajaj al

Maghribi ÒFdú�C SDT_ÜC d¯Y®Pou le t Gr i l l é à La

C o r i a n d r e

A main meal which is easy toprepare and delicious to eat. 3

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1 Chicken, cleaned and cut into 4pieces2 large onions, peeled and sliced¾ cup green olives½ cup lemon juice3 tbls olive oil2 cloves garlic, crushed4 tbls finely chopped coriander4 tbls finely chopped parsley1 tspn ground ginger½ tspn ground black pepper½ tspn ground cumin½ tspn ground turmeric½ tspn ground cinnamon1 tspn salt (as desired)

Moroccan - Style ChickenThe day before, mix garlic withsalt and spices (except turmeric)and oil. Brush chicken pieceswith garlic mixture. Put in a deeppot. Place in refrigerator for 1night.The next day, add parsley,coriander, and turmeric tochicken pieces in pot. Coverwith water and bring to a boil onmoderate heat.Lower heat. Cover and cook for40 minutes, stirring occasionally.Reserve stock.Meanwhile, cover the olives withwater, bring to a boil, for 5minutes. Divide into 2 and stone.Add olives, onions, and lemonjuice to chicken pieces. Cook for10 minutes.Remove olives. Place aside.Remove chicken pieces and putin an oven tray. Place in a highheat oven (220°C) until golden.Boil chicken stock until it

thickens and half a cup remains.Place chicken pieces on a platter. Garnish with olivesand pour stock over. Serve hot.

Palestinian Msakhan chickenMsakhan al dajaj

SDT_ÜC ê]i®Poulet Rôti Au Pain

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The best Palestinian recipe. It isknown all over the Arab worldbecause it is very delicious.

1 chicken (about 1 kg \ 32 oz) ,cleaned and boned1 tspn salt (as desired)½ tspn ground black peppera dash of olive oil½ cup of vegetable oil and buttermixture¾ cup roughly chopped onion3 tbls ground sumac1 large pitta (30 cm diameter), opened(makes 2 pieces)

Palestinian Msakhan ChickenRub cleaned chicken inside andout with salt and pepper. Fry inhot oil and butter over mediumheat, turn on all sides to brown.Place in a plate.Fry onions in remaining oilmixture. Add sumac, stirring for2 minutes. Add olive oil andremove mixture. Place 1 pittapiece in a tray, spread in themiddle ½ quantity of onionmixture, put chicken over onionmixture. Top with remainingonions, cover with the secondpitta piece (face inside part ofbread downward). Sprinklesome water on bread.Bake in a moderate heat oven(180°C) till tender (if pitta startsto burn, cover with aluminumfoil).Serve hot with its bread. Cut intoseveral pieces.