Tag: Fricot World Recipe

Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)


This is a variable feast across the Arab world, every home and restaurant with its own interpretation, always personal, acutely traditional.

Because it is one of the most popular dishes from the Levant to the Maghreb and from the Gulf to the Mediterranean, only the method is constant, the ingredients except the chicken are quixotic.

This is our interpretation.

We have used orange juice as the liquid medium but thick tomato juice (or tomatoes pulped) will achieve the same effect.

  • 1.5 kg chicken, jointed into legs and thighs, breast meat, wings and carcass cut in two
  • 6 oranges, juiced
  • 125 g raisins
  • 1 bulb garlic, cloves peeled and crushed
  • 30 ml olive oil
  • 12 whole red chillies
  • 1 tbsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp salt
  • 1 tsp saffron / turmeric

Arrange the breasts and leg-thighs on the bottom of a large casserole dish (or one of each in two tagines). Place the wings on top followed by the pieces of carcass.

Cover with orange juice flavoured with saffron or turmeric.

Push the garlic cloves, raisins and red chillies into the gaps between the pieces of chicken. Add some olive oil. Season with black pepper, cumin seeds and salt. Marinate for several hours.

For the casserole dish bake uncovered in a hot oven (220ºC) for 60 minutes. Remove from oven, leave only the breast meat, leg-thigh meat and wing meat in the dish, baste with the orange-oil liquid. Reduce heat to 180ºC, place back in the oven, cook for 15 minutes.

For the tagine pot cook over a medium heat until the chicken is cooked.

Serve with long grain rice, garnish with cilantro and parsley, drizzle with three or four spoonfuls of the orange-oil liquid.

Indigenous Ingredients


Legendary Dishes | Tajine de Poulet à la Marocaine (aromatic chicken in a tagine)


There is a strong French influence in this popular Arabic dish. Tomatoes are added to the cooking medium in some versions, and chickpeas cooked in the chicken will add bulk. The traditional dish is spicy and tangy with a strong garlic flavour, whether the influence is Arabic or French. if using a tagine or slow cooker omit the water.


  • 1.5 kg chicken, jointed into 10 pieces
  • 4 lemons, juiced
  • 4 oranges, juiced
  • 250 g onions
  • 1 garlic bulb
  • 2 tsp cumin seeds
  • 1 chilli pepper
  • 1 tsp black pepper
  • 1 tsp chilli powder
  • 1 tsp salt

Finish (Saucepan Version)

  • 1 litre water or sufficient water to just cover the pieces of chicken
  • 1 tbsp oil
  • 60 g candied lemon with salt
  • 30 g smen (clarified butter)
  • 1 tbsp paprika
  • 2 red chillies
  • 1 tsp turmeric mixed into a paste with 2 tsp water
  • 1 tsp ginger mixed into a paste with 2 tsp water
  • 1 tbsp cilantro, chopped
  • Salt, large pinch
  • 12 saffron pistils


  • 10 black pitted olives
  • 10 green pitted olives
  • 4 sprigs cilantro / parsley
  • 4 sprigs thyme

In a compact container large enough to hold the chicken pieces, the garlic and onion, add sufficient juice to just cover the ingredients plus the chilli pepper, cumin seeds and seasonings. Refrigerate for 8 hours or overnight.

Place the chicken pieces with all the marinade in a saucepan, slow cooker or tagine, add the ginger mocha, oil, paprika, red chillies, smen, turmeric mocha and half of the saffron.

Cook for 90 minutes over a medium heat in the saucepan, 6 hours in the slow cooker at the lowest setting and one hour in the tagine.

Drain the liquid into a saucepan, add the candied lemon, cilantro and remaining saffron, reduce to sauce consistency.

Serve the chicken with the sauce accompanied by rice. Garnish with olives and cilantro or parsley and thyme.

Legendary Dishes | Orange and Onion Salad سالاد پرتقال و پیاز (orange and onion salad)

  • 1 kg oranges, peeled, segmented, each segment cut in half
  • 500 g onions, peeled, sliced into rings
  • 16 black olives
  • 8 tbsp lemon juice
  • 8 tbsp orange juice
  • 6 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 tsp black pepper
  • 4 sprigs mint, chopped into thin strips + 8 leaves mint

Combine juices and olive oil in a large bowl, add mint strips and onion rings, leave to soak for 10 minutes. Add orange segments. Top with black pepper and cumin seeds. Refrigerate for at least 5 hours.

Serve dressed with black olives.

The recipe is featured in the Around the World in 80 Dishes series.

Legendary Dishes | Geelrys (sweet yellow rice)


Geelrys is generally an accompaniment, associated with bobotie, but can be served as a meal – a legendary dish in its own right.

Sweet yellow rice pictured with bobotie
  • 1 litre chicken stock / vegetable stock
  • 500 ml long grain rice
  • 125 ml currants / raisins / sultanas
  • 4 cassia sticks
  • 2 tbsp brown sugar
  • 1 tsp cinnamon, ground
  • 1 tsp turmeric

Place cassia sticks in a pot, add the cinnamon, sugar, sultanas and turmeric.

Pour in the stock, add the rice. Shake the pot to distribute the rice.

Bring to the boil, reduce heat to low, cook for 30 minutes until the rice is cooked.

Remove cassia sticks and serve.

Legendary Dishes | Bobotie (baked spiced meatloaf with custard top)

A slice of bobotie with geelrys (yellow rice)


Some years ago a battle over the authenticity, fidelity and ownership of bobotie, a type of meatloaf with a custard crust, shone a bright light on Cape Malay traditional cuisine.

Salwaa Smith, author of Cape Malay Cooking and Other Delights, produced her version of the recipe. ‘I did lots of research into authentic Cape Malay recipes and all the articles I came across was of the notion that bobotie is a Cape Malay dish which came with slaves who arrived from Java and various Indonesian islands in 1658. Being slaves, the Malays often ended up in the Dutch kitchens and their influence remains apparent in dishes such as bobotie.’

The meat mixture for bobotie

Salwaa Smith featured the battle in her web magazine. It includes links to the ‘rainbow’ versions of bobotie and the use of particular ingredients, of which the spices are constant, if not the quanity. The amount is personal and curry powder can replace the individual spices, between 15 grams and 25 grams plus one teaspoon of turmeric per per 500 grams of meat. Garlic is generally a background flavour, between one and two cloves for the same amount of meat.

Our version is an adaptation of Salwaa Smith’s recipe.

This is a Cape Town version by Sonia Cabano.


  • 500 g beef / lamb (or 50:50 combination), minced
  • 300 g onions, chopped
  • 150 g stale bread soaked in 300 ml water + juice of 1 lemon (lemon is optional)
  • 125 g sultanas (optional)
  • 1 egg
  • 10 g fresh galangal pounded into a paste with 30 ml water (optional)
  • 10 g tamarind concentrate loosened in 30 ml hot water
  • 30 ml oil
  • 3 tsp white peppercorns, ground
  • 2 garlic cloves, mashed (optional)
  • 2 tsp cloves, ground
  • 2 tsp coriander, ground
  • 2 tsp cumin, ground
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp turmeric
  • 6 bay leaves / lemon leaves / lime leaves


  • 250 ml full-fat milk
  • 3 eggs

Sauté onions in oil in a frying pan until they soften and start to colour at the edges, about 15 minutes.

Reduce heat and stir garlic, galangal paste, ground spices, salt, turmeric, and 2 of the leaves into the onions, cook for a few minutes.

Deglaze pan with a tablespoon of water. This will form a paste.

Remove from heat and leave to cool.

Combine the meat with the onion mixture, lemon or tamarind juice, egg and sugar plus, if using, the sultanas.

Press the liquid from the bread, thoroughly blend into the meat mixture.

Chilli in a refrigerator for at least two hours, preferably four hours.

Preheat oven to 180°C.

Grease an ovenproof dish about 6 centimetres deep.

Press the meat mixture into the dish, smooth the surface with the back of a spoon.

Bake for 35 minutes.

Remove from oven, puncture the surface with a fork in several places and leave to cool a little.

Whisk the eggs into the milk, pour over the baked meat. Push 4 leaves into the egg-milk mixture.

Return dish to the oven, bake until the custard has cooked and formed a golden brown crust, about 20 minutes.

Legendary Dishes | Al Sayadiyah صيادية (fish with rice, onions, almonds, pine nuts and saffron)


This simple spiced fish and rice dish has no single method. From Lebanon to Yemen the story is different. Only the fish and rice are constant, all the supplementary ingredients including the spices are subject to regional and personal choices and changes. Almonds and pine nuts are optional and turmeric can replace saffron. Generally the rice should be coloured with carmelised onions. The fish can be baked, fried or grilled.

Typical sayadiyeh seasonings and spices include a combination from allspice, black pepper, chilli, cinnamon, clove, coriander, cumin, garlic, ginger, onion, turmeric, saffron and salt.

The commercial packet spice mixture includes cornstarch and sugar.

Our sources are old cookbooks and here and here.

  • 1 fish head + 1.5 litres water for 800 ml fish stock
  • 1.2 kg onions, sliced thick and thin
  • 800 g fish fillets
  • 300 g basmati / long grain rice, soaked in warm water for 30 minutes before cooking, drained
  • 90 ml olive oil
  • 30 g almonds, dry roasted
  • 30 g pine nuts, dry roasted
  • 3 garlic cloves, mashed (optional)
  • 1 tbsp sayadiyeh ground spices
  • 1 tbsp saffron / turmeric, tip of knife
  • 1 tsp fresh ginger

Pour 5 tablespoons of oil into a large deep frying pan over a high heat. Before the oil begins to smoke add half of the onions. Fry and stir for a couple of minutes. Cover, turn heat to lowest setting and leave to cook for 5 minutes. Add remaining onions, increase heat to high, fry and stir. Cover, turn heat to a medium-low setting and cook for 15 minutes. Remove and lid and allow the moisture in the lid to drizzle back into the pan. Increase heat to high, fry and stir for 5 minutes. Turn heat down, cover the pan and allow to cook in the residual heat for 10 minutes until the onions begin to take on a golden-red colour. Remove lid, fry and stir over a medium-low heat until the onions carmelise, about 30 minutes.

During this final phase with the onions, place the fish head in a pot with about one and a half litres of water, cover and cook for 30 minutes.

Stir the garlic (if using), ginger, saffron or turmeric and spices into the onions, fry gently for a few minutes. Add the rice, coat thoroughly in the mixture. Add the fish stock. Using a wooden spoon combine the rice and liquid. Cover, turn heat to lowest setting and leave to cook for 30 minutes.

Grill the fish fillets, flake.

When the rice is cooked, place the flaked fish on top, cover and leave to allow the flavours to mingle for 5 minutes.

Serve sprinkled with pine nuts and almonds.

Al Sayadiyah is among the recipes in the first volume of Around the World in 80 Legendary Dishes.

Legendary Dishes | Zhīma Bǐng hé Zhūròu Mò 芝麻饼和猪肉末 (sesame cake with pork)


This is part of Fricot’s Around the World in 80 Dishes series … introduction to follow soon.

Sesame Cakes

  • 625 g white wheat flour
  • 230 ml water, boiled
  • 120 g bean paste
  • 90 ml vegetable oil
  • 60 g sesame seeds, placed in a bowl
  • 50 ml milk, warmed to 38ºC
  • 30 ml water, cold
  • 15 g yeast
  • 10 g salt
  • Oil for deep frying (optional)
  • Sugar water for brushing cakes

Spicy Pork Mince

  • 500 g pork mince, lean
  • 2 tbsp dark soy sauce
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 10 g black pepper, pinch
  • 2 tsp oil, for frying
  • 5 g salt, pinch
  • A bunch of fresh coriander leaves

Heat the vegetable oil in a wok, add 125 grams of flour, stir into a thick paste. Cook gently, stirring continually until it is golden and smooth. Remove and leave to cool.

Dissolve yeast in the warmed milk.

Sieve remaining flour into a bowl, stir in one teaspoon of salt and make a well in the centre. Pour in the hot water and quickly work into the flour, add the cold water and the yeast mixture knead until it is smooth and elastic.

Work the oil dough into the water-yeast dough, leave to rise for two hours.

Divide the dough into 36 equal portions, shape each piece into a ball, press flat into a disc shape. Put a heaped teaspoon of bean paste on a disc, place another disc on top, press to seal the edges. Brush the surface with sugar water, press into the sesame seeds, place on a greased tray. Repeat with remaining ingredients. Leave to rise for an hour.

Preheat oven to 220ºC.

Bake for 15 minutes until golden. Place on a rack.

Sauté mince in the oil in a wok, add rice wine, soy sauce, sugar and seasonings. Stir until there is no liquid left in the wok, stir in the fresh coriander leaves.

Serve the cakes with the pork and coriander.

Legendary Dishes | Táng Cù Jī Sī 糖醋鸡丝 (sweet and sour chicken shreds)


The tradition of shredding aromatics, meats and vegetables for wok cooking is popular across the breadth of this diverse country.

Among these dishes is sweet and sour shredded chicken. This can be a simple affair of fried chicken in a sweet and sour tomato sauce or it can be an elaborate dish with various shredded vegetables and various aromatics and condiments such as chillies, chilli oil, chilli sauce, garlic, ginger, hoisin sauce, hot bean sauce, onions, oyster sauce, pickled vegetables, mushroom soy sauce, mustard oil, pepper oil, rice vinegar, sesame oil, shallots and sugar to produce the sweet and sour flavour.

This is an adaptation of the Sichuan version with chilli sauce, the preserved black beans of Yangjiang and stem ginger in syrup, which can be served with fried cabbage or fried spinach.


  • 500 g chicken breast, skinned, thin sliced, shredded
  • 1 green / red bell pepper, sliced, shredded
  • 8 spring onions, sliced, shredded
  • 30 g stem ginger in syrup, sliced, shredded
  • 1 egg white, lightly beaten (optional)
  • 30 g preserved black beans pounded into a paste with 2 teaspoons of water
  • 2 tbsp chilli sauce
  • 1 tbsp Shaoxing rice wine (optional)
  • 10 g cornflour
  • 2 tsp Sichuan pepper oil
  • 1 tsp salt
  • Oil, for frying


  • 1 small cabbage, sliced, shredded
  • 50 g root ginger, peeled, sliced, shredded
  • 1 tbsp Tianjin preserved cabbage
  • Oil, for frying


  • 500 g spinach leaves, stems removed, rinsed, drained
  • Oil, for frying

Mix the cornflour, salt and wine, whisk in the egg white. Place the chicken strips in this mixture, leave for 20 minutes.

Alternatively dredge the chicken shreds in the cornflour.

Mix the black bean paste and chilli sauce, set aside.

Heat two tablespoons of oil in a wok, stir fry the spinach or the ginger, cabbage and preserved cabbage over a high heat. When choice of vegetable wilts transfer to a plate and keep warm.

Add two tablespoons of oil to the wok, stir fry the red peppers and spring onion3 for 3 minutes, add the black bean-chilli mixture and stem ginger, stir and heat through. Reduce heat.

In a separate wok heat some oil and stir fry the chicken in batches until it is cooked.

Fold the fried chicken into the sauce, heat thorough for a few seconds.

Serve with the fried cabbage or fried spinach and a few drizzles of pepper oil.

Legendary Dishes | Mani Plov مانی پلو (lentils, rice, fruit and meat with rice-yoghurt-saffron base)


A cornucopia of flavours, this plov is one of the traditional dishes of Damghan in the province of Semnan in the north-east of Iran. The ingredients vary. It can be made with an assortment of meats or without meat, and with various fruits and nuts. The constant is the marriage of long grain rice with yellow spilt peas, the fragrance of rosewood and saffron and the rice-yoghurt-saffron base. Serve with yoghurt or with a salad. We recommend in summer this orange and onion salad. Variations can be found on Iran Cook.


  • 600 g long grain rice
  • 500 ml water + water for boiling peas and rice
  • 400 g chicken / beef / lamb (optional)
  • 300 g onions, sliced
  • 250 g yellow split peas, soaked for two hours
  • 200 g raisins
  • 60 ml hot water with one teaspoon of rosewood and one teaspoon of saffron
  • 60 ml water
  • 50 g almonds, dry roasted, chopped
  • 15 g dried barberries / 75 g fresh barberries
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • Oil for frying onions and meat + frying fruit


  • 250 g long grain rice, cooked or baked, left to cool
  • 1 egg
  • 4 tbsp yoghurt
  • 1 tbsp saffron
  • 15 g butter to grease the bottom of the pot
  • 15 ml oil to grease the bottom of the pot
  • 1 tsp black pepper
  • 1 tsp salt

Cook the peas until al dente, keep warm in cooking water.

Fry the onions in oil in a large frying pan over a high heat for 5 minutes, cover, reduce heat to low, cook for 15 minutes. Add choice of meat, fry until browned, add turmeric, seasonings and water, cover and cook over a low heat for 30 minutes.

Fry the raisins in oil over a medium heat for 3 minutes, cover, reduce heat to low, cook for 20 minutes.

In a large pot boil 2 litres of water, pour the rice, bring back to the boil, remove from heat, leave for 5 minutes. Strain the rice.

Strain the peas.

Combine the peas and rice in a clean pot, add 400 millilitres of water, bring to the boil, reduce heat to low, cook for 15 minutes.

Prepare the base.

Combine cooked or baked rice with the egg, yoghurt, saffron and seasonings.

Melt the butter with the oil over a low heat in a large heavy-bottomed pot, diameter no less than 25 centimeters. Fold the rice-yoghurt-saffron mixture into the pot, gently smooth out to cover the base.

Arrange the meat mixture in an even layer over the rice-yoghurt-saffron base. Sprinkle the barberries on top of the meat mixture. Carefully fold the pea-rice mixture on top of the barberries. Pour the rosewood-saffron water into the pea-rice mixture, finish with a layer of the cooked raisins.

Increase the heat to medium-low, cover and cook for 20 minutes.

Legendary Dishes | Cowboy Stew (aromatic beef and bean stew)


The original cowboy stew made on the range generally contained chuck beef, beef or veal liver, beef or veal heart and sweetbreads seasoned with pepper, salt and hot chilli sauce. Some cow hands would add beans, sweetcorn and tomatoes for a more complete meal, with cornmeal to thicken it.

Nowadays cowboy stew will contain onions and potatoes, and the seasonings with include garlic. Some like it spicy and will add combinations of chillies with cayenne and hot chilli sauce while the youngsters will add cans of baked beans and tomato soup. It is a stew so this is an expedient decision. Tomato paste and tomatoes will release sufficient liquid to cook the meat.

  • 1 kg chuck beef, cubed small
  • 600 g black beans / white beans, pre-cooked
  • 400 g tomatoes, skinned, chopped
  • 250 g whole kernel corn / sweet corn
  • 250 g onions, sliced into half-rings and small pieces
  • 100 g green beans, cut into large pieces
  • 100 g tomato paste
  • 9 green chillies, chopped small
  • 3 tbsp cornmeal
  • 1 tbsp hot chilli sauce (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt

Place all the ingredients into a casserole, a large pot or a slow cooker and gently fold to mix. Allow 8 hours in the slow cooker, two hours at the highest setting, the remainder at the lowest setting. For the pot simmer at lowest setting for 3 hours. For the oven pre-heat to 190ºC (375ºC), after 30 minutes reduce heat to 110ºC (225ºF), bake for 4 hours.

Legendary Dishes | Mrouzia (sweet lamb tagine)

Mrouzia Flavours — lamb marinaded in spices
  • 1.5 litres water
  • 1 kg lamb neck / shoulder, cut into 3 cm dice
  • 300 g almonds, blanched, skinned, roasted in 15 ml olive oil
  • 300 g dried apricots / raisins, soaked in 300 ml water overnight, drained
  • 300 g onion, chopped small
  • 2 cinnamon sticks
  • 90 g sesame seeds, dry roasted
  • 60 g clarified butter / Smen (see below)
  • 60 g forest honey
  • 30 g Moroccan spice mixture / Ras-el-Hanout
  • 30 ml vegetable oil
  • 2 cm ginger root, grated / 10 g ginger powder
  • 5 g saffron threads, large pinches, crushed x 2
  • 5 g turmeric powder, large pinches
  • 5 g black pepper, pinches x 2
  • 5 g salt, pinches x 2

Place the lamb in a large bowl, add the ginger, saffron, turmeric, seasonings and spice mixture. Rub spices into the meat. Pour sufficient water to cover, refrigerate overnight.

Melt butter in oil in a saucepan over a low heat, add the onion and salt, sauté for ten minutes. Add the meat, increase heat and brown. Pour sufficient water to cover, add cinnamon, reduce heat, cover and simmer until the meat is cooked.

Remove cinnamon sticks and discard. Remove the meat with a slotted spoon and keep warm. Add the honey and apricots or raisins to the remaining liquid, reduce to a sauce consistency. Put meat back in the sauce, heat through.

Serve with the roasted almonds and roasted sesame seeds.

Smen MOROCCO EUROPE clarified butter

  • 250 g unsalted butter
  • 5 g salt

Melt butter, then simmer for 30 minutes. Strain through muslin several times until the liquid is clear, add salt, pour into a sterlised jar.