Shakiriya

Arab food in general, and the food of the people of the Levant in particular, is one of the most famous foods in the world. It is known for its deliciousness, and one of the foods that can be mentioned and very famous in the Levant and which the Syrians mastered in particular is the chakra; It is one of the ancient delicious foods that differ in the way it is cooked from one place to another, even in Syria itself.

Chicken Shakriya

the components

  • A kilogram of chicken, cut into eight pieces.
  • A large onion, cut into quarters.
  • Two laurel leaves.
  • Six cardamoms, right.
  • Cinnamon stick.
  • Two teaspoons of salt.

milk mixture

  • Six cups of yogurt or curd.
  • Big egg.
  • Four tablespoons of starch.
  • Ten very small onions.
  • Two teaspoons of salt.
  • Two tablespoons of fried pine nuts.

How to prepare

  • Put a large amount of water in a deep saucepan over a medium heat, until the water boils.
  • Put the chicken pieces with onion slices, bay leaf, cardamom pods, cinnamon and salt, and leave the chicken until cooked on the fire until it is completely cooked.
  • We remove the chicken from the chard broth, filter the broth from the spices and onions, and set it aside.
  • We put the milk in a deep dish, with the eggs and starch, and using the hand whisk, stir the milk until it is homogeneous with the eggs and the starch is completely dissolved.
  • Put the milk mixture in a wide non-stick saucepan over a medium heat, and using a wooden spoon, stir the milk until it begins to boil.
  • We add chicken broth while stirring the milk until the milk is not thick or light, and we leave the broth according to the density we prefer for the milk.
  • Add the onions and salt, drop the chicken in the milk, and leave the chakriya milk to cook with the chicken for ten minutes, until the onions soften.
  • Pour the chakriya into a deep serving dish, add the pine nuts and serve with vermicelli rice.

vermicelli rice

the components

  • Two cups of basmati rice.
  • Four tablespoons of oil.
  • Half a cup of vermicelli.
  • A quarter of a teaspoon of salt.
  • Three and a half cups of chicken broth.

How to prepare

  • We wash the rice well several times with warm water, then soak it in a quantity of warm water for between fifteen and twenty minutes, then drain the rice from the water.
  • Heat the oil in a non-stick saucepan, put it on a medium heat, then add the vermicelli and stir constantly until it is roasted and turns golden.
  • Add the rice and stir for five minutes until the rice grains are well coated with the oil and mixed with the vermicelli.
  • Put an amount of broth or some water mixed with a cube of chicken broth over the rice with a little salt, and stir well.
  • Leave the rice to boil over a high heat, then cover the pot and reduce the heat, and leave the pot for between fifteen and twenty minutes until the rice is cooked.
  • Remove the pot from the heat, leave the rice to rest for fifteen minutes, then stir it lightly using a fork, and serve it with the shaker.

Note: Vermicelli rice can be cooked with Egyptian rice instead of basmati rice, but the cooking and soaking times and the amount of water will differ in this case.

Thank you video

The main ingredient in this dish is yogurt! But it is different from Mansaf, have you tasted it before? :

How to cook chakriya

Writing – on the date : – Last updated: 2022-05-21 13:30:01