Wednesday, September 23, 2009

Mofatah Al-Dajaj (Saudi Dish)

Today (September 23, 2009) The Kingdom of Saudi Arabia celebrates its 79th Anniversary
of the National Day.

So the better way for me to celebrate this occasion is by preparing an ethnic Saudi

This dish maybe unknown to non-Saudis, but certainly when you try it,you will make it
more often.

Mofatah normally prepare with lamb (you can use any meat you like), but I used chicken
this time as a change & use less oil.

Hope you all like it.

Mofatah Al-Dajaj

Recipe by zainab @ Arabic Bites 2009


2 whole chickens, each cut to 4.
1 Tablespoon olive oil.
1 large onion, finely chopped.
1 green chili pepper.
1/4 teaspoon fresh ground black pepper .
1/4 teaspoon ground cumin.
Salt to taste.

*Whole Spices*
1 (1 inch) Galangal root.
1 cinnamon stick.
5 whole green cardamom pods.
1 shaiba leave.
1 loomi(dried lemon)
5 cups water.
3 cups basmati rice.

Mofatah Al-Dajaj 6.

For Liquid Spices mixture:
Pinch of saffron .
1/8 teaspoon ground turmeric.
2 Tablespoons rose water.
1/2 Tablespoon curry powder.
1/8 teaspoon dried red hot pepper.
2 Tablespoons olive oil.
1 clove garlic,crushed.
1/8 teaspoon ground cinnamon.
Juice of one lemon.
1 teaspoon white vinegar.
Salt to taste.

Combine all ingredients.

For kashna(Almond & Sultanas Sprinkle):

1 Tablespoon olive oil.
1 large onion,halved,sliced.
2 Tablespoons Sultanas.
1/2 cup blanched almonds or pine nuts,toasted.
2 Tablespoons of Liquid Spices mixture.

Heat oil in pan,add onions,cook until onions ara caramelised.
Add Liquid Spices mixture,& cook for 5 minutes,then add almonds & Sultanas.

Mofatah Al-Dajaj 4


1)Put the spices loosely in a small clean cloth or double thickness cheesecloth and tie closed.

Mofatah Al-Dajaj 5

2)Heat oil in pan ,add finely chopped onion & green chili,cook for only 1-2 minutes.

3)Add chicken,cook until lightly browned season with salt,cumin and pepper.

4)Add the whole spices & 5 cups water,bring to boil, simmer, covered about 30 minutes(on low heat).

Mofatah Al-Dajaj 3

5)Remove chicken from pan & place on oven tray,brush with Liquid Spices mixture,then place it under the broiler until lightly browned.

Mofatah Al-Dajaj 2

6)Cook the rich in 4 1/2 cup from the water you use to cook the chicken (the water dependent on the type of rice you use) for 20-25 minutes until rice is tender.

7)Sprinkle the top with kashna(Almond & Sultanas Sprinkle),& Serve Mofatah with buttermilk & green salad.

Mofatah Al-Dajaj 1

Eid Mubarak to all the readers who celebrating Eid-ul-fitrcelebrate
& Happy National Day to all Saudis love

Enjoy sengihnampakgigi


MaiOota said...

I don't like rice that much ,,
but this looks so yummy
I'll try to make it but not now .. when I get married :D

Rosa's Yummy Yums said...

That sure looks very fragrant and delicious! I've never heard of those leaves before...



Anonymous said...

This looks delicious! I'd love to try it. I have never heard of "shaiba", does this spice have different names by location?

Anonymous said...

eid mubarak and happy 79 national day to you too. I love and follow ur site keep up the great work.

mona said...

Hmm, Mofatah Al-Dajaj sounds so yummy! I love the use of all those exotic spices. Inshallah will try when I have all the ingredients at hand.
Hope that inshallah you and your family had a wonderful Eid!
Eid Mubarak!!

Angie Nader said...

this meal looks absolutly yummy!

Jackie at said...

Eid Murabak!

I've never heard of shaiba leaves before. What is it? Mu hubby's grandma thought me a lot about all kinds of herbs but I never heard of this one before?

Seena said...

Belated Eid wishes sisters.. :)
Nice you posted this, love all your recipes.. :)

Yasmeen said...

Hope your Eid was fun the grand dish and those spices sound very unique to me.Happy National day:)

Cynthia said...

This sounds like a fantastic recipe. A few questions, if I am using lamb or mutton, just swap out the chicken for the meat? And I take it that the meat should be cut in large pieces given that each chicken is cut into 4 parts.

Secondly, what can I substitute for the shaiba leaf?

Thistlemoon said...

This sounds delicious! All the flavors work so well together.

Soma said...

Eid Mubarak to you & your family Zainab!

What an aromatic dish.. reminds me of Biryani but with more exotic spices.. most of the dry spices I have never heard of. We all love rice, & this looks like the Royalty!

Diana Bauman said...

Zainab, this looks divine! I have a freezer filled with lamb. What part of the lamb would be best to use for this recipe? I really want to make this for my family :) Beautiful post!

Arabic Bites said...

MaiOota, make me laugh so hard you have at least 10 years to get married or maybe more :D
my advice to you is start from now & you'll become a very good as you are good at baking ;)

indeed it's so delicious.

Thanks for the comment,maybe shaiba have different names by location,I tried to search the internet since last year but couldn't find anything.
I'll continue searching until I find something.

Thank you so much for the greeting.

Thank you,Eid Mubarak to you too.
Do try it you'll love it.

angie nader,

Thanks,shaiba leaves:aromatic leaves we use it a lot in Saudi cooking & arabic Gulf too & used also in saudi coffee.

Thank you,Eid Mubarak to you too :D

indeed I had so much fun in Eid & National day.
Hope you had fun too with your little one :)
Thank you for the comment.

Mofatah really fantastic.
1)Traditional one made with whole baby lamb(small one about 7-10 kilo not bigger)but at home you can use any part you want & any size with or without bone,I personally prefer to use thighs or legs with bone.
2)I can't recommend any alternative
because any alternative would change the original flavor so try it without shaiba.
but as I said I'll continue to search until I'll find more a bout it & if there any other names.
Hope this help & thank you so much for stopping by.

JennDZ - The Leftover Queen,

Thank you so much for the comment,
yes,it's like Biryani with little different,it's amazing how Indian food & Arabic Gulf are similar :D
do try it soma I'm sure you'll love it.

Thanks :D.
You can use any part you want with or without bone,I personally prefer to use thighs or legs with bone.
Hope your family like it ;)

zainab :D

Pavithra Elangovan said...

OHhhhhhhhhhhhhhhhhh u have wonderful blog.. missed all these days... really mouthwatering dishes and recipes.. loved each one and also the clicks.. I will be ur regular visitor ...hats off to you.. Rice pudding is making me drool.

Tasty Eats At Home said...

This looks delicious and with all those spices? Yum!

Dori said...

What a way to celebrate, looks delicious!

Nammi said...

oh yumm that looks like a really festive dish, perfect one for eid, and eid mubarak to you too. By the way can i use fresh lemon or lime and fresh galangal instead of dried

Arabic Bites said...

Thank you so much for the nice comment :)

Tasty Eats At Home,

Thank you :D

Thank you,I didn't try fresh lemon or lime and fresh galangal instead of dried but if you don't have the dried one you can use the fresh.

zainab :D

Marija said...

Looks wonderful! But most of the ingredients are new to me and I have no idea how they taste :)

Malar Gandhi said...

Oh my my, indeed its a splendid creation. I do have those shaiba leaves and galangal...wish I had dry lemons too...can't wait to try this dish.

Nadji said...

That luks delicious. bravo!!

Tina said...

Wow....this looks very delicious....Dear never heard about shaiba????????

George@CulinaryTravels said...

This looks so good. I've tried a couple of similar recipes and they were lovely, I imagine this one would be even better.

Miriam said...

This looks scrumptious! As usual...

Mandira said...

This looks delicious and the combination of spices is making me drool. What is the substitute for Shaiba leaves?

Diana Bauman said...

Zainab, If you ever come visit Iowa, please let me know :) I would love have you over for dinner, talk, chat, coffee :) Would be so much fun!! Big Hug!!

Arabic Bites said...

Thanks for the comment,try to search for those spies & I'm sure you'll love to use them in your cooking.

Malar Gandhi,
Thanks,I hope you like the recipe,what do you call shaiba in Indian??? because I want to know more names to be able help a lot of my blog reader to find it.

Saveurs et Gourmandises,


Do try this recipe I'm sure you will love it :)
Thank you for stopping by.


Thanks,I can't recommend any alternative as I said to Cynthia so try it without shaiba.
but I'll continue to search until I find more about it & if there any other names.

Arabic Bites said...

I am sure we will have so much fun :D
wait for me I'll finish my college & come visit.
so start to write a list of thing you want me to brings you from here.
Big Hug :D

zainab :D

pierre said...

bravo I have never seen such a dried lemon !!
Today this is French "Haute couture " in my cuisine ! so come and see me see you !!! Pierre

Noodlegirl said...

Oh that looks good I just came across your blog and I love it~

Pam said...

It looks absolutely delicious!

NKP said...

Looks wonderful!
I have picked up some dried limes here in Canada that look similar to your lemon, but I haven't seen the lemons here, or the shaiba.
I will definitely be on the lookout for them, I love discovering new spices.

kellypea said...

OMG this looks like such a delicious recipe. I always appreciate that you take the time to shoot and label the often unique ingredients that go into some of your dishes. It gives me a bit of a chance to actually find them here!

Pity said...

this is a lovely dish, i shall make it very soon, i love rice, wonderful aromatic and delicious, very well done!

cheers from london,


Beena Zahra said...

Salam my dear sisters, I have tried many of your recipes and my children loves them. They think I am their kitchen angel all thanks to you :P

I would like to try this dish however, we do not have dried lime here in Brunei, only fresh ones, nor do we have Shaiba leaves. I will try to get some. If using lamb, can I just use the same spice measurment ?

Mimosa Café said...

Dear Arabic Bites,

Just discovered your blog last week and I so love it! Your recipes are so yummy and your photos are so good. Greetings from Turkey.

Muneeba said...

Love the mix of complex flavors ... even though I've never come across either the shaiba leaves or the dried lemon ... you're lucky to be in a place that sells those things!

Catherine said...

My Goodness, I don't think I've something so yummy! This looks fabulously devine! Happy Bloggin dear friend! :)

Vijitha said...

Hi ya!
This is my first time. You have a lovely blog. I enjoyed browsing through your posts.
I love Arabian cuisine (meditarenean) and my lovely friend Aysha (from Doha) taught me to cook them during my student life in UK. Glad that I found your site. Lovely recipes and lovely pics!

Arabic Bites said...

Thanks everyone for the nice comments.
& for new readers thanks for stopping by ... I hope you come & visit again :)

Beena Zahra,
The spice measurement in this recipe will be enough for 1000g (1 Kg) for chicken or lamb.
Hope this help.

Miss MaryAnn said...

MashaAllah you have a lovely blog. I live in the UAE can I buy the Shaiba leaves and Galangal just about anywhere? I would really love to try this recipe, InshaAllah.

Arabic Bites said...

Miss MaryAnn,
Thank you so much....yes I guess you can buy it from anywhere that sale dried fruit & nuts..
I always buy my spice from saudi arabia before I go to UAE ... but next time I'll try to locate place in UAE & tell you about it...
to make it easy for you use the name of the spice in arabic:
Shaiba leaves=Awraq Shaiba and Galangal=kolanjan
Hope this help you & you can give this a try I'm sure you'll love it...

zainab :D

lubnakarim06 said...

Wow...that's an aromatic and flavourful recipe.....

FoodLovers said...

looks fabulous

Mun Cutest Design said...

Nice Pics sis :)
And another thing do we have to wait the adha to eat mofatah again;)
Love ya keep up the good work.

Muslimah said...

Salam Alaikum ya akhawat!

My mouth is full of water cuz of ur delicious food n pics!

My hubby lives in KSA, do u know if theres any english book for saudi cuisine? I really wanna try those ones at home!

Barakallahu fikuna!

webproptimization said...

very delicious post my friend,My wife would like it :)

Buy British Food said...

this looks delicious! i like it , so interesting...Thank you for sharing it.

Anonymous said...

salam alikum
i hope you are well inshallah
this looks like a great recipe and i would love to try it inshallah. I just have one question though if i wanted to use lamb instead how much lamb do i need for this recipe?im guessing its about 2 kilos but it would be great if you could let me know for sure) thanks

Edith - Chandelier said...

Great stuff! I keep learning new things every time I come back to your blog.

aida said...

ladies,well done on your wonderful blog..i've been trying few of your recipes.i used to date a saudi arabian man for a very long time so i'm used to eating middle eastern food.but few spices are a bit tough to find in malaysia.i can't find loomi or shaiba yet.if u ever come to kuala lumpur malaysia i would be more than happy to invite u for dinner and we can chat about wonderful arab cuisine.look forward to see more recipes from u.

CURTIS said...

These look so elegant and sound fabulous.Yum! I can almost smell it! This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.It's
looks heavenly.

quran online said...

Thank you so much.You did very nice job and exploring your blog gives you update knowledge of different things keep the good work on.

Sanyukta Gour(Bayes) said...

Looks absolutely yummy n tempting...
First time here..u hv a lovely space..visit mine as time permits..following u dear

Simply Life said...

wow, this looks great!

Eddel29 said...

Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

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