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DAJAJ MUSAKHAN RECIPE

Dajaj Musakhan Recipe (LC14237) - Arabic style chicken, cooked & shredded to make rolls.


Prep Time : 20
Cooking Time : 120
Resting Time : 2 hour , 20 Min

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Ingredient

Lemon

25 milliliter

Juice

Olive oil

400 milliliter

Arabic spices

15 grams

Paprika

10 grams

White pepper ground

15 grams

Chicken Whole

1 kilograms

Onions

400 grams

Chopped

Garlic

25 grams

Chopped

Lemon Juice

25 milliliter

Sumac

25 grams

Pine nuts

50 grams

Saj bread

5 number

Pomegranate

50 grams

Pomegranate syrup

50 milliliter

Fresh mint

10 grams


How to make dajaj musakhan recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Take a small bowl mix together lemon juice, olive oil, arabic spices, paprika powder, salt & white pepper powder. Whisk them completely until all the ingredients are combined together

3. Now rub the whole chicken all over with the dressing completely.

4. Preheat the oven at 160°C / 302°F.

5. Place the whole chicken in the baking tray & roast the chicken for 45 minutes or until the chicken turns golden brown color.

6. Once the chicken is cooled down, remove the bones, skins. Flake chicken flesh to strips and keep aside.

7. Finely chop the onion & garlic into small slices.

8. Heat the heavy bottom pan over the medium heat then add olive oil. Add onions and garlic.

9. Saute for 5 - 7 minutes or until the onion & garlic turns golden brown color.

10. Now add shredded chicken & salt then mix them well.

11. Add paprika powder, arabic spices, white pepper powder & lemon juice. Simmer & stir for 3 -4 minutes or until all the ingredients are incorported well.

12. Add pine seeds & mix them well. Set aside to cool them down.

13. Take a saj bread & place the chicken mixture evenly on a center of each piece & roll tightly.

14. Cut the rolled bread into two pieces.

15. To prepare the rolling in the paper, take a parachment paper & fold into half.

16. Place the chicken roll at the end of the sheet & roll it tightly.

17. Garnish with pomegranate seeds, pomegranate syrup and fresh mint.


Equipment

Baking tin - Round

Bowl - Small

Chopping Board

Cooking Pot - Kadai

Flat Bottomed pan

Measuring spoons

Oven

Parchment Paper


Cuisines

Middle Eastern Recipes