Festive Chicken Kamal Mouzawak

Soup

1. Form the finely minced meat into balls the size of an olive.

Brush with vegetable oil and grill for 10 minutes in the oven under a hot grill.

2. Take the water used to cook the chicken and add it to the rice (washed and drained). Allow to boil for 15 minutes, until the rice is nearly cooked, and add 10 kebbeh (hollow), the imma meatballs and the ground mastic. Salt to taste and boil on a low heat for 10 minutes.

3. Serve the soup with the chopped parsley and cinnamon to

taste, followed by the stuffed chicken.