Light Sharkaseya & Chicken Dish
By Reeham Shaker • June 20, 2016
This is a simple and straightforward (and light) recipe for traditional Sharkaseya…
Recipe by Reham Shaker.
- 5 brown toast (edges removed) - توست أسمر
- 2 1/2 cup walnut (300 grams) - عين جمل / جوز
- 4 cup chicken broth/stock - مرقة دجاج
- 3/4 tablespoon garlic (minced) - ثوم
- 2 teaspoon dried coriander - كسبرة جافة
- 1/2 salt - ملح
- 2 teaspoon oil - زيت
- 1/4 cup skimmed milk - لبن منزوع الدسم
Step by step
- Soak brown bread in milk (milk has to cover it).
- In a food processor, grind walnuts until finely chopped. Add soaked bread to it and blend again.
- Gradually add stock while blending until the mixture is smooth and creamy.
- Tip the creamy mixture into a large saucepan and add any remaining broth to it. Add salt. Let it simmer for 10-15 minutes over medium heat until thickened. If the mixture gets too thick, you can mix in more stock or water.
- For the garlic mixture: Heat 1 tablespoon oil in a small pan, add garlic and coriander and stir for 2 minutes making sure the garlic browns but does not burn. Add garlic mix to the Sharkaseya sauce and stir.
- Serve warm with boiled chicken pieces and rice.
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