Ingredients:
- 1 chicken – fe-rakh
- 5 medium potatoes – ba-ta-tes
- 3 medium carrots, diced – ga-zar
- 2 medium green peppers, diced – fel-fel akh-dar
- 1 egg – beid
- 1 cup mushrooms, sliced – ‘esh gho-rab
- 4 tbsp butter or ghee – zeb-da or sam-na
- 2 cups milk – la-ban
- 3/4 cup cheese, shredded – gib-na
- salt and pepper – malh and fel-fel
Directions
- Wash the chicken well. Fill a pan with water and add an onion, cardamom and spices. Add the chicken and boil until tender. Remove the chicken from the broth. Remove all the bones and cut the meat into small pieces and set aside. Strain and reserve ½ cup of broth.
- Wash the potatoes well. Boil in water until tender. Peel and cut into cubes. Blend the boiled potatoes in a blender with the milk, salt and pepper until well mixed. Set aside.
- Heat 2 tbsp butter in a deep skillet. Add the mushrooms and stir for a minute. Add the diced pepper and carrots and stir. Add the chicken pieces and most of the cheese and stir. Add the reserved broth and stir all ingredients well.
- Butter a baking dish. Add the vegetable and chicken mix to form a layer that covers the bottom of dish. Add most of the potato mix and smooth out the surface with the back of a spoon.
- Beat the egg in the blender with the remains of the blended potatoes. Pour on the surface of dish. Sprinkle remaining cheese on the surface.
- Heat the oven to 200C. Place the dish in the oven for about 25 minutes or until the surface is golden. Serve immediately.
