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Bites Fil Beit Ramadan: Ferakh bel basal akhdar we karee – Chicken with green onions and curry

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Ramadan offers a whole new challenge to cooking Egyptian food. The breaking of the fast, Iftar, is the main menu of the day and consists of an array of dishes. Traditionally the meal starts with juice, to prepare the stomach for the feast that is to come, and a savoury soup. Appetisers are up next, followed by a main course and a sweet dessert completes the meal.

Iftars are meant to be shared and inviting your close friends and family for a home-cooked dinner-cum-breakfast can be daunting. But not to worry; during the month we will be giving you suggestions for full menus for light meals because of the warm days, accompanied with a complete recipe for one of the dishes.

Bites Fil BeitDrink:                    Frozen strawberry juice

Soup:                    Cheese soup with Parsley

Salad:                    Sausage and potato salad

Appetiser:           Kobebah with olives

Main course:      Chicken with green onions and curry

Filo pastry with chicken livers

Dessert:               Om Aly

 

Ingredients

4 chicken breasts, cut in bite size cubes – so-door fe-rakh

4 green onions, sliced into long pieces – ba-sal akh-dar

1/2 tsp curry powder – ka-ree

1 tbs olive oil – zeit za-toon

1/2 cup mushrooms, cut in slices – esh el go-rab

2 garlic cloves – tom

3/4 cup chicken broth – ma-gi fe-rakh

1/2 tsp fresh grated ginger – gan-za-beel

salt and pepper – malh and fel-fel

 

Directions

Sauté the chicken breasts in olive oil in a skillet on medium heat until cooked. Set aside.

Mince the garlic cloves and cook them in the same skillet until soft.

Add the chicken broth, curry powder, salt and pepper and leave to cook until the liquid begins to reduce.

Add the chicken breasts and cook for about 5 minutes while stirring. Add the grated ginger.

Add the green onions and mushrooms and lower the heat. Cook for another 2 minutes or until the onion pieces begin to soften slightly and all the ingredients cooked well.

Arrange yellow rice on a serving platter and add the chicken on top. Serve immediately.

  • Ummi

    “Ramadan offers a whole new challenge to cooking Egyptian food.”

    It sure is a challenge when you publish a recipe that can’t be made during Ramadan. Do you actually cook or do you just copy recipes off the internet? Anyone who actually lives in Egypt knows that green onions disappear from the market completely from late May until mid September.

    That the author and editor don’t realize this glaring mistake shows how stupid the staff at this newspaper are.

  • Guest

    Great ingredients hungry already


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