Madrooba

Madrooba (also spelt: maadroba/ maadrooba/ madruba, but all pronounced in the same way [ma'd-drew-ba] ) is Arabic comfort eating at its best. It looks somewhat like baby food when it's made, but it's blissful to eat and several kilos is never enough!!



The recipe below comes from my husband's niece Mona and she has, over the years, modified it to perfection.


Ingredients
1,200g boiled chicken, bones and skin removed (boil with the bones for extra flavour, but remove the skin as it makes the dish taste wrong)
9 cups chicken stock
2 cups jareesh [jaa-reesh] (a.k.a. cracked wheat)
1 kilo fresh tomatoes
1 kilo onions, chopped
2 tablespoons tomato paste
1 tablespoon madras curry
1 teaspoon tumeric
1/2 teaspoon ground cinamon
1 teaspoon ground cardamom
2 green chillis
4 garlic cloves, chopped
2 tablespoons salt
1/2 glass oil
6 tablespoons ghee (clarified butter)


Method
Mix all ingredients together in a large saucepan {see future wgaw blog archive: }, put on the stove top and boil. Once the mixture has boiled, reduce the heat and simmer for at least two hours.

During the two hour simmering process beat the mixture at least once every half hour (hence its name, madrooba; to beat) in order to ensure it becomes a smooth paste-like texture.

Serve hot. If you have any left over it can be frozen and then re-heated as wanted/ needed/ craved for.