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Arab الطبق الرئيسي

Masanif

0
60 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

3 cups
Flour
1 tsp
salt
0.33 cup
Oil, sunflower, linoleic (less than 60%)
0.25 cup
Water
800 g
Chicken, stewing, meat only, raw
50 g
Garlic
2 tbsp
Olive oil
1 tsp
Curry powder
0.5 tsp
Ground Black Pepper
2 g
Peppers, hot chili, red, raw
2 g
Turmeric Powder
2 tsp
Spices, cinnamon, ground
10 g
MAGGI® Chicken Bouillon
3 Mediums
Onion, finely chopped
1 cup
Raisins, golden seedless

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Nutrition Value

Fats
26.46 g
Energy
690.18 kcal
Carbohydrates
76.37 g
Protein
36.98 g
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
0 Min
Place flour and salt in a large bowl.
Step 2
0 Min
Add sunflower oil and water to it. (Add more if mixture is still dry).
Step 3
0 Min
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.
Step 4
0 Min
Cut full chicken into 8 pieces and place in large bowl. Remove the skin and debone.
Step 5
0 Min
Crush garlic in a pestle & mortar, and sprinkle over the chicken mixture. Add the olive oil and toss the mixture with your hands.
Step 6
0 Min
Add the dry spices to the saucepan along with MAGGI® Chicken Bouillon to the mixture. Mix all together with a wooden spoon.
Step 7
0 Min
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.
Step 8
0 Min
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.
Step 9
0 Min
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.
Step 10
0 Min
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.
Step 11
0 Min
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.
Step 12
0 Min
Place the 12 patties around the pan leaving enough room to flatten them with a flipper utensil.
Step 13
0 Min
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.
Step 14
0 Min
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.
Step 15
0 Min
Serving Tip : Serve with a side of green salad or fresh tomato salsa
Masanif

Step 1 of 15

Place flour and salt in a large bowl.

Masanif

Step 2 of 15

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

Masanif

Step 3 of 15

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.

Masanif

Step 4 of 15

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

Masanif

Step 5 of 15

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

Masanif

Step 6 of 15

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

Masanif

Step 7 of 15

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.

Masanif

Step 8 of 15

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.

Masanif

Step 9 of 15

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.

Masanif

Step 10 of 15

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.

Masanif

Step 11 of 15

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.

Masanif

Step 12 of 15

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

Masanif

Step 13 of 15

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.

Masanif

Step 14 of 15

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.

Masanif

Step 15 of 15

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

Recipe PDF
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