Masanif

Name: Masanif
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 8 Servings
Cuisine: Arab
Ingredients: 3 cups Flour; 1 teaspoon salt; 1/3 cup sunflower oil; 1/4 cup Water; 800 grams Chicken stewing meat only raw; 50 grams Garlic; 2 tablespoons Olive oil; 1 teaspoon Curry powder; 1/2 teaspoon Ground Black Pepper; 2 grams Peppers hot chili red raw; 2 grams Turmeric Powder; 2 teaspoons Spices cinnamon ground; 10 grams MAGGI® Chicken Bouillon; 3 Mediums Onion finely chopped; 1 cup Raisins golden seedless

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Easy

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60 Min

Traditional Omani Masanif pies.

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Ingredients

8 Servings

Flour

3 cups

salt

1 tsp

sunflower oil

0.33 cup

Water

0.25 cup

Whole chicken

800 g

Garlic, finely chopped

50 g

Olive oil

2 tbsp

Curry powder

1 tsp

Ground Black Pepper

0.5 tsp

Red chilli powder

2 g

Turmeric Powder

2 g

Cinnamon stick

2 tsp

MAGGI® Chicken Bouillon

10 g

Onions, finely chopped

3 Mediums

Raisins, golden seedless

1 cup

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Nutritional Information

Carbohydrates

57.28 g

Energy

517.63 kcal

Fats

19.85 g

Protein

27.74 g

Recipe steps

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Step 1

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Place flour and salt in a large bowl.

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Add sunflower oil and water to it. (Add more if mixture is still dry).

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Mix the dough by hand until it is a thick malleable mixture. Place a dishcloth over the mixture and place in a cool place for 4 hours for the dough to rest.

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Cut full chicken into 8 pieces and place in large bowl. Remove the skin and debone.

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Crush garlic in a pestle & mortar, and sprinkle over the chicken mixture. Add the olive oil and toss the mixture with your hands.

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Add the dry spices to the saucepan along with MAGGI® Chicken Bouillon to the mixture. Mix all together with a wooden spoon.

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Place a large saucepan (with a lid) on high heat. Add the chicken stuffing mixture and 1/4 cup of water. Bring it to a simmer and reduce heat to minimum. Place the lid on and cook for 1 hour.

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When the chicken stuffing is cooked, remove from the saucepan (only the chicken) and leave the sauce. Place the chicken in a bowl to cool. After the chicken reaches room temperature, get another bowl and start removing the skin, deboning the chicken.

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Dice the purple onions in ¼ inch cubes. Add to the saucepan and cook until ½ done or translucent but firm. Add the deboned chicken to the mixture and stir. Let the chicken-stuffing cool to room temperature.

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Take a handful of the dough and spread in the palm of the hand. Take the chicken mixture and place in the center of the dough. Fold the dough over the chicken mixture and pinch the top of the dough, covering the mixture, with your fingers.

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Place the traditional Omani flat frying pan on the gas burner on medium heat. Pour a little sunflower oil around the pan and spread it with a piece of paper towel to cover the whole pan.

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Place the 12 patties around the pan leaving enough room to flatten them with a flipper utensil.

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When the bottom of the patty becomes golden brown, flip it over. Next, when the other side becomes a golden brown, flip it over again. Add a little pressure to flatten the patty and flip it over a third time.

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Line the bottom of a serving dish with brown paper or paper towel to absorb the additional oil. Then stack the patties into the dish. Place additional brown paper or paper towel on top to absorb the additional oil. Serve while still hot.

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Serving Tip : Serve with a side of green salad or fresh tomato salsa

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Masanif

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