so my aunt and sita made it for us this time with me present to watch and understand and possibly one day cook.
1. the onions: finely chop a lot of onions and cook with a lot of olive oil, some salt, 7 spice mix and add cumin and cinnamon. cook until soft but not totally. keep to cool to avoid burning fingers.
2. the game, a mix of meat and chicken seems to be the standard
boil the chicken first for five minutes and take away the fat in
the water.
in a deep pan heat some oil with a bit of onion then add the meat (spice with salt, 7-spice mix, cumin, cinnamon, sumac, bay leaves and some curry leave) and cook for a few minutes before adding in the chicken and cook until 85% done.
3. mix white flour (1 third) and brown flour (2 thirds) with salt, sesame seeds, black seeds (قزحة) then start adding water until it is a fine thick dough, soft enough to spread with hands, use olive oil to avoid dough sticking on hands.
start the layering in a deep oven pan, first two layers of thin dough flats. then spread onion mix on each layer using fingers, add some of the chicken/meat stock from the meat pan. then add the pieces of meat and chicken, say 2-4 pieces each layer. and so on until the pan is full and you end with a thick layer of dough. cover with foil and place in medium heat oven and leave for 3 hours. to check if done, taste the top layer of dough if done (still soft and all) then all layers are done.
flip upside down on a big pan and serve to a huge crowd. the bigger the merrier. you may want to have some yogurt with it, or a yogurt drink. delightful.
traditional alternative: place layer after layer of dough and in the center place all the meat/chicken and wrap dough around it, like a ball with the meat as center. it used to be cooked in taboun oven and covered all over with heat.
5 comments:
You even made a vegetarian one! i am impressed. Mine was one of the most delicious tastes i have ever had. And not to get all nostalgic and what have you, but it reminded me of the time jiddeh (grandma) used to make it for us. You brought her back if only in her food. Thank you.
I think all of jordan has that flower "cidder"....we even have one in the US that same exact one. And the kitchen floor tiles, those are so old school! My grandpa's house has those in the kitchen and barandeh!
Does your northern family make "kobez wa basall"? The old school way? layered and then baked loaf by loaf. This makmoura is not cripsy enough for me...except for the bottom layer! :-)
next time khbez wa basal. and i ate all the crispy parts, my stomach still hurts three days later.
you boil the meat first god damn it!
I have never heard of such recipe...the process of making it seems lengthy..starting at 2 am? but it looks and sounds really delicious, thanks for posting. I learn something new everyday!
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