Mishmishiyah Recipes
MISHMISHIYAH
A creamy apricot sauce that can be served with many Near Eastern savory dishes. Goes particularly well with poultry.
Provided by Habibi
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, simmer the apricots in a small amount of water (enough to barely cover.).
- Add the lemon juice.
- Cook until soft, and crush them with a fork.
- Continue to simmer until it becomes a soft puree.
- Stir in the heavy cream and cook for another 2 minutes, stirring constantly.
- Serve hot or cold.
Nutrition Facts : Calories 189.3, Fat 5.8, SaturatedFat 3.4, Cholesterol 20.4, Sodium 11.4, Carbohydrate 36.4, Fiber 4.2, Sugar 30.5, Protein 2.2
DAJAJ BIL COUSCOUS
A delicious Syrian dish, be sure not to use Moroccan-style couscous, use the Lebanese or Israeli variety (which is larger). Serve with mishmishiyah (I will post the recipe soon).
Provided by Habibi
Categories Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent.
- Put in the chicken and pour 4-1/2 cups of water (it won't be sufficient to cover). Add spices.
- Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it's falling off the bone, turning once halfway through.
- Take out the chicken and remove skin and bones. Cut into small pieces.
- Bring the sauce to a boil and add lemon juice.
- Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time)
- Stir in the butter and place the chicken pieces back in the pan.
- Heat through before serving.
Nutrition Facts : Calories 655.3, Fat 33.1, SaturatedFat 10.1, Cholesterol 130.9, Sodium 147.6, Carbohydrate 49.2, Fiber 3.8, Sugar 1.2, Protein 37.8
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