Sunday, 28 December 2008

Sfiria



The Sfiria is a favorite dish of North African country like Algieria and Morocco. I tweak the original recipe by adding nutmeg instead of cinnamon, chopped mixed coriander and parsley.








SFIRIA
Adapted from Mme: Louisa Bouksani "Gastronomie Algerienne"

1 medium chicken
600 g stale bread
1 egg
1 cup milk or water
1 onion, chopped
100 gm cheese, grated
1 tsp cinnamon or nutmeg
4 tablespoons oil
1 tin chickpeas
1 L chicken stock or water
salt and pepper to taste
coriander and parsley, chopped



1. Fry chicken pieces in oil with chopped onion, salt, pepper and nutmeg. Then cover chicken with chicken stock or water if you don't have.

2. Boil and simmer for 1 hour or until chicken is cook and tender. Add the chickpeas at the last minute of cooking if using the tin chickpeas.

3. Prepare the stuffing by soaking stale bread in milk. Remove and drain well.

4. Transfer the drained bread in a bowl. Add grated cheese, chopped coriander and parsley, salt and pepper and egg. Mix well until combined with hands.

5. Form the dumpling into ball or flat ball. Deep fry the dumplings until slightly brown. Drain in a kitchen paper

6. Finally, put these balls in the chicken sauce. Boil at low heat for ten minutes or you can serve the dumplings on the side of the serving plate to absorb the sauce.

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