Fahad Inc. Dishes: Chicken Stew with Dumplings

Fahad Inc. Dishes

Ma-ra-goog ~ Chicken Stew with Dumplings

Serves 8

A traditional and popular dish, particularly on the east coast and mountainous areas, this is very filling. While I have adjusted the spices to my own family's taste, this stew or saloona would have been very bland in the Bedouin home.

See recipe for Chicken stew

DUMPLINGS:

2 cups whole wheat flour
1/2 teaspoon salt
1 cup water
3 tablespoons milk
4 tablespoons samen
1/4 cup lemon juice

Mix flour and salt, rub in samen, mix water and milk together and start adding to dry ingredients to make a firm dough. Keep working in the liquid until dough has lost its elasticity and has become pliable. Cover and leave for 3 hours.
Meanwhile, make chicken saloona, omit potatoes but add an extra I cup water. When finished, leave to cool.
Divide the dough mixture in two, pull each out to 1/4"inch (6mms) thick and cut into 3"x 2"(8 x 5cms) squares. Leave aside. De-bone chicken in the saloona, and place back in the stew mixture. Mix thoroughly.
Place dumpling squares into the saloona, cover and simmer gently on a low heat. When the dumplings have puffed up, they are ready - this takes 10 to 12 minutes. Switch off heat and serve hot. Squeeze 1/4 cup fresh lemon juice and add to the stew before serving.