Monthly Archives: April 2008

Mandy Spice Mix

2 tablespoons cardamom pods
2 tablespoons cloves
2 teaspoons black pepper
1 teaspoon ground kholegan (if this is not available use ginger but reduce to half the amount)
4 bay leaves

1. In a coffee grinder or food processor finely blend all spices together until in powder form.

Yields: 1/3 cup

Chicken Mandy

{bon appetite} 
{perfect golden chicken that cooks with its on fat} 
{lets smoke this baby} 
{I wish you could smell this} 

In this recipe the traditional way to cook it is underground but realistically that is just not possible for most of us so in this recipe you learn how to do it at home and work with what you have for almost the same amazing flavor. In the Gulf countries mandy is made from either chicken or lamb. I have also made a video so that you can see how we smoke rice for this dish. Watch it here. Here is Saudi we love to serve Salata Hara with meat and rice dishes. You can find that recipe here.

You also want to make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished.

1 large chicken, cut up (I usually use chicken breast)
4 teaspoons mandy spice mix
2 teaspoons salt

Rice:
1-1/2 cups basmati rice
1 tablespoon butter
1 tomato, diced
4 whole cardamom pods
salt and pepper to taste
1 chicken bouillon cubes (I use Maggi rice or chicken)
3 cups water

smoking:
3 tablespoons butter
shell of half onion (bowl shaped)
bukhoor coal

1. Wash chicken they dry with a paper towel. Cover chicken with spice mix, cover and allow to sit in refrigerator for a few hours.

2. In a non-stick saute pan on medium heat add chicken , cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on thick side, 20 on the other).

2. Next, In a 4-quart sauce pan saute add butter. Add whole cardamom, chicken bullion, salt, rice and water; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

3. Place cooked chicken on a plate reserving the pan. After the chicken and rice has cooked pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter into the middle. Carefully place chicken around the pan. Add coal onto butter ans quickly shut the lid. Allow to smoke for 15 minutes. Serve.

Yields: 3 servings

Strawberry Galette

I was so happy to come across this recipe when I received “Martha Stewart Living” in my mailbox yesterday. I was just thinking about making a galette but I was about to do blackberry. I have no idea why strawberries never came to my mind since I have several in my fridge begging me to use them. I just love making galettes, the dough is beautiful and you can never go wrong with one. You can use any fruit or even mix it. I like to use what is in season.

Dough:
2-1/2 cups all-purpose flour, plus more for surface
1-1/8 teaspoons salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water

Galette:
1 pound (2 cups) strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into small pieces

1. Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).

2. Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.

3. Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.

4. Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.

Yields: 6 servings

Adapted from Martha Stewart Living