Frike with chicken

Taste & Flavors - - SPRING - By Ka­mal Mouza­wak Tawlet

Ka­mal Mouza­wak, Tawlet

IN­GRE­DI­ENTS

1 kg frike (smoked green wheat)

2 whole chicken

Mire­pois (com­bi­na­tion of onions, car­rots and cel­ery) 4 kg grilled com­bi­na­tion of veg­eta­bles

100 g roasted al­monds

Salt to taste

PREPA­RA­TION 1

Wash thor­oughly 1 kg of frike and soak it for 30 min­utes in warm wa­ter. Strain and put into a cooking pot with 2.5 liters of wa­ter and 2 tea­spoons of salt. Sim­mer for 1 hour un­til the frike is ten­der.

2

Place the 2 chick­ens in a pot to boil with the mire­pois and let it cook for 1 hour.

3

When done, re­move the chick­ens from the pot, debone and di­vide into sev­eral large pieces.

4

Cook the frike, then serve with the chicken pieces laid on the top and gar­nished with al­monds. You can also serve with roasted veg­eta­bles like cau­li­flower, zuc­chini, broc­coli, car­rots, and sweet pota­toes.

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