Drink: Dates with milk
Soup: Cabbage soup
Salad: Beet salad
Appetiser: Meat rolls with vegetables
Main course: Chicken with black honey
Mahshi
Dessert: Egyptian sweet rokak
Ingredients
- 1 medium chicken, cut in 4 or 8 parts – fe-rakh
- 1/2 cup molasses – a’-sal es-wed
- 4 boiled potatoes, cooked semi-tender, sliced thickly – ba-ta-tes
- 2 tbsp vinegar – ghal
- 1/4 tbsp nutmeg – go-zit el-teeb
- 1/2 tbsp cinnamon – er-fa
- 1/4 tbsp ginger powder – gan-za-beel na-shef
- 1/2 tbsp vanilla extract – va-nil-ya sai-la
- 1/2 tbsp rosemary, chopped – rose-ma-ry
- 4 tbsp corn oil – zeit dor-a
- 1 lemon, sliced – la-moon
- salt and pepper – malh and fel-fel
Directions
- Add the vinegar, molasses, cinnamon, nutmeg, ginger, vanilla, 2 tbsp oil, salt and pepper to a big bowl.
- Add the chicken to the mixture and stir well to coat completely on all sides and set aside.
- Place the potatoes, rosemary, the rest of the oil, salt and pepper in a bowl and mix well.
- Heat the oven on 180C.
- Transfer the chicken and potatoes to a rack and put into the oven for about 30 minutes or until tender.
- Serve on a large plate and garnish with slices of lemon.
Note
Instead of using the oven you can place the chicken and potatoes under the grill. Makes sure to turn the parts regularly.
