Mufallaq

Mufallaq Recipe - Traditional Saudi Arabian Dish

Region / culture: Saudi Arabia | Preparation time: 2 hours | Cooking time: 2 hours | Servings: 6

Introduction

Mufallaq is a traditional Middle Eastern dish made with crushed wheat, beef, tomatoes, and onions. This hearty and flavorful dish is perfect for a comforting meal.

History

Mufallaq has been a staple in Middle Eastern cuisine for centuries. It is a dish that is often prepared for special occasions and gatherings, as it is a labor of love to make. The combination of tender beef, savory tomatoes, and fluffy wheat creates a dish that is both satisfying and delicious.

Ingredients

3 cups of crushed wheat
4 cups of water
2 tbsp of oil or shortening
1 lb (454 g) of lamb or beef, cut into large chunks
2 large tomatoes, chopped
salt and pepper to taste
2 onions, chopped

How to prepare

Wash the wheat and soak it in enough water to cover for two hours.
In a skillet, brown the meat in oil or shortening.
Once the meat is browned, stir in the chopped tomato, salt, pepper, and 1 cup of water.
Simmer the mixture until the meat becomes tender, then set it aside.
Drain the soaked wheat and gently fry it in oil or shortening in a separate skillet that is large enough to hold all the ingredients.
Continue cooking and stirring the wheat until it starts to change color.
Add the meat mixture and the remaining 3 cups of water to the skillet. Cover it and cook until most of the water is absorbed and the wheat becomes fluffy.
In another skillet, fry the onion until it is golden brown.
Create a depression in the center of the cooked wheat and place the fried onion in it.
Cover the skillet and allow the mixture to steam over a very low flame for approximately 1 hour.
Stir the onion into the wheat and transfer the mixture onto a platter. Arrange the largest pieces of meat on top.

Variations

You can add different vegetables such as bell peppers or carrots to the dish for added flavor and nutrition.
You can also use lamb or chicken instead of beef for a different variation.

Cooking Tips & Tricks

Soaking the wheat before cooking helps to soften it and reduce the cooking time.

- Browning the meat before adding it to the wheat adds depth of flavor to the dish.

- Cooking the wheat slowly over a low flame allows it to absorb the flavors of the meat and onions.

Serving Suggestions

Mufallaq is traditionally served with a side of yogurt and a fresh salad.

Cooking Techniques

Slow cooking the wheat and meat allows the flavors to meld together and creates a tender and flavorful dish.

Ingredient Substitutions

You can use vegetable oil instead of shortening for a lighter version of the dish.

- You can use vegetable broth instead of water for added flavor.

Make Ahead Tips

Mufallaq can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or mint for a pop of color.

Pairing Recommendations

Mufallaq pairs well with a side of hummus and pita bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Mufallaq contains approximately 350 calories.

Carbohydrates

One serving of Mufallaq contains approximately 45 grams of carbohydrates.

Fats

One serving of Mufallaq contains approximately 12 grams of fat.

Proteins

One serving of Mufallaq contains approximately 25 grams of protein.

Vitamins and minerals

Mufallaq is a good source of iron, vitamin C, and vitamin B12.

Alergens

Mufallaq contains wheat and may contain traces of nuts.

Summary

Mufallaq is a nutritious and filling dish that is rich in protein, carbohydrates, and essential vitamins and minerals.

Summary

Mufallaq is a delicious and hearty Middle Eastern dish that is perfect for a comforting meal. With its tender beef, savory tomatoes, and fluffy wheat, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Fatima in her cozy little kitchen. As soon as I walked in, the delicious aroma of spices filled the air and I knew I was in for a treat.

Fatima greeted me with a warm smile and handed me a cup of fragrant mint tea. As we chatted and caught up on each other's lives, she started preparing the ingredients for the dish she was making. I watched in awe as she effortlessly chopped onions, garlic, and tomatoes, and measured out the perfect blend of spices.

"What are you making?" I asked, curious about the tantalizing smells wafting from the stove.

"It's called Mufallaq," Fatima replied, a twinkle in her eye. "It's a traditional Algerian dish that my mother used to make for me when I was a child. It's simple, but oh so delicious."

I watched intently as Fatima cooked the ingredients in a large pot, layering the flavors with each addition. The rich aroma filled the kitchen, making my mouth water in anticipation. Finally, she added the lamb, letting it simmer slowly until it was tender and flavorful.

As we sat down to eat, I took my first bite of Mufallaq and was instantly transported to a world of exotic flavors and comforting warmth. The tender lamb melted in my mouth, the spices danced on my tongue, and the whole dish was a symphony of taste and texture.

I knew then and there that I had to learn how to make Mufallaq myself. I begged Fatima to teach me her mother's recipe, and she graciously agreed. Over the next few weeks, I spent countless hours in her kitchen, learning the ins and outs of this traditional Algerian dish.

Fatima taught me the importance of patience and attention to detail when cooking Mufallaq. She showed me how to sear the lamb to lock in the flavor, how to layer the spices to create depth of taste, and how to simmer the dish slowly to allow the flavors to meld together.

But most importantly, she shared with me the love and passion that went into every dish she made. She told me stories of her childhood, of her mother's cooking, and of the traditions that had been passed down through generations. And with each story, I felt a deeper connection to the food I was preparing.

Finally, after weeks of practice and guidance from Fatima, I made my first batch of Mufallaq on my own. As I took my first bite, I felt a sense of accomplishment and pride wash over me. The dish was perfect, just like the ones Fatima had made for me.

Since then, Mufallaq has become a staple in my own kitchen. I make it for special occasions, for family gatherings, or simply when I want to treat myself to a taste of Algeria. And with each batch I make, I am reminded of the love, the tradition, and the passion that went into creating this delicious dish.

So whenever I cook Mufallaq, I think of Fatima and the day she introduced me to this wonderful recipe. And I am grateful for the friendship, the memories, and the flavors that have enriched my life in more ways than I can count.