Serves 6-8

This is basically a dish served on its own, particularly during Ramadan. Indeed, it is made daily during the month of fasting for both fitr - the breaking of the fast - and su-hur, the morning meal before fasting begins.
Very filling, it can be made with different meats, fish and vegetables. Traditionally eaten with the index and second fingers, it can also be scooped up with bread. Serve with fresh dates, sliced limes, radishes, jar-jeel - a green, locally grown herb - and buttermilk.

1 portion chicken murraq or saloona
10-12 ra-gagg bread dried out and tom into 3" to 4" (7.5-10cm) pieces.