👨‍🍳 作り方

1. 1

   Prepare the Chicken Maraq (Broth): In a large pot, combine the chicken pieces, 6 cups of water, 1 tsp salt, olive oil, chopped onion, whole garlic cloves, chopped tomato, and cardamom pods. If using, add the concentrated tamarind. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the chicken is tender and cooked through.

2. 2

   Strain the broth: Once the chicken is cooked, carefully remove the chicken pieces and set them aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You should have about 4-5 cups of broth. Season the broth with the remaining 0.5 tsp salt and black pepper to taste. Keep the broth warm over low heat.

3. 3

   Prepare the Aseed Dough: In a large, heavy-bottomed pot, combine the white flour and whole wheat flour. Gradually add 2 cups of boiling water while stirring vigorously with a sturdy wooden spoon (traditionally called a 'Mu'sod'). If using yogurt, add it now. Continue stirring and adding boiling water as needed until a thick, smooth, and cohesive dough forms. This process requires significant effort and can take about 20-30 minutes of continuous stirring and kneading.

4. 4

   Cook the Aseed: Once the dough is smooth and thick, continue to cook it over medium-low heat for another 15-20 minutes, stirring constantly to prevent sticking. The dough should become very thick and pull away from the sides of the pot.

5. 5

   Serve the Aseed: Traditionally, aseed is served communally. Shape the hot aseed dough into a mound on a large serving platter, creating a well in the center. Pour the hot chicken maraq into the well. You can also serve the chicken pieces alongside the aseed. Drizzle with melted butter or ghee before serving.