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| Egyptian Chicken Patties In Sauce |
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| Put all garlic cloves ( including those for the sauce ) into the microwave for 20 seconds. They will peel very easily for you :) Patties; In a bowl mix ground chicken with 1/2 C semolina, salt, pepper, cumin and olive oil. Mix well with hands and kneed until all is blended very well. Shape into patties slightly bigger than golf balls, slipping one whole clove of garlic into the middle of the pattie. Pour 3/4 C dry semolina into a shallow bowl. Flatten patties slightly with palms and roll in semolina to coat. Fry in hot oil until golden brown on each side. Remove and drain on paper towels. Sauce; Heat olive oil in deep frying pan or skillet and fry the remaining garlic cloves for about 2 minutes. Cool slightly and add the rest of the ingredients to the pan. Bring to a soft boil and turn the flame down to as low as possible. Place patties in the sauce, arranging them in a nice circle and cover with a lid. Cook for about 2 hours flipping the patties over about half way through the cooking. NOTES; Be careful not to burn. Cook on lowest flame until sauce is thick. This should take about 2 hours. If not and the liquid is running low, add another cup of water and continue cooking until water evaporates and sauce is very thick. This is an authentic Egyptian recipe, made exactly as directions above and a personal favorite of mine. Warning! For garlic lovers ONLY! |
| Patties; 1/4 kilo ( about 1/2-3/4 pound ) ground chicken 1/2 C semolina ( uncooked ) 1/4 t salt 1/8 t black pepper 1/8 t cumin 1 T olive oil 10 to 15 garlic cloves 3/4 C semolina for coating ( uncooked ) 3 C oil for frying Sauce; 6 T olive oil 8 to 10 garlic cloves 2 C crushed tomatoes ( canned or fresh ) 2 C water 1/4 C fresh basil ( chopped ) 1/4 C fresh cilantro ( chopped ) 1 t chili flakes 1 t paprika 1/4 t salt 1/8 t pepper |