Sidreyat al Dajaj

Sidreyat al Dajaj Recipe - Authentic Arabian Cuisine

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sidreyat al Dajaj is a traditional Middle Eastern dessert that combines the savory flavors of chicken with the sweetness of sugar and rose water. This unique dish is sure to surprise and delight your taste buds.

History

Sidreyat al Dajaj has its origins in the Levant region, where it is a popular dessert served during special occasions and celebrations. The combination of chicken and milk may seem unusual, but it creates a rich and creamy dessert that is both comforting and delicious.

Ingredients

2 chicken breasts (skinless)
2 tbsp rice flour
1 tsp ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tbsp rose water

How to prepare

Boil the chicken breasts until they are well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1.5 cups of milk and the cardamom.
Blend the mixture thoroughly, then strain it through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring it to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and set it aside to thicken.
Sprinkle ground cinnamon on top, and place it in the refrigerator to cool.

Variations

Add a sprinkle of chopped pistachios or almonds on top for added texture and flavor.
Substitute the chicken with ground beef or lamb for a different twist on this traditional dessert.

Cooking Tips & Tricks

Be sure to blend the chicken mixture thoroughly to ensure a smooth and creamy texture.

- Straining the mixture through a fine mesh sieve will help remove any lumps or chunks.

- Stir the mixture constantly when adding the rice flour to prevent lumps from forming.

- Let the dessert cool in the refrigerator for at least an hour before serving to allow it to set properly.

Serving Suggestions

Serve Sidreyat al Dajaj chilled, garnished with ground cinnamon for a beautiful presentation.

Cooking Techniques

Boiling the chicken breasts until they are well-cooked ensures that they are tender and easy to blend.

- Straining the chicken mixture through a fine mesh sieve helps create a smooth and creamy texture.

Ingredient Substitutions

You can use cornstarch or all-purpose flour instead of rice flour for thickening the mixture.

- If you don't have rose water, you can use orange blossom water or vanilla extract as a substitute.

Make Ahead Tips

Sidreyat al Dajaj can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve Sidreyat al Dajaj in individual dessert bowls or glasses for an elegant presentation. Garnish with a sprinkle of ground cinnamon or chopped nuts for added visual appeal.

Pairing Recommendations

Enjoy Sidreyat al Dajaj with a cup of hot tea or Arabic coffee for a truly authentic Middle Eastern dessert experience.

Storage and Reheating Instructions

Store any leftover Sidreyat al Dajaj in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Sidreyat al Dajaj contains approximately 250 calories.

Carbohydrates

Each serving of Sidreyat al Dajaj contains approximately 30 grams of carbohydrates.

Fats

Each serving of Sidreyat al Dajaj contains approximately 5 grams of fats.

Proteins

Each serving of Sidreyat al Dajaj contains approximately 15 grams of proteins.

Vitamins and minerals

Sidreyat al Dajaj is a good source of calcium, vitamin D, and iron.

Alergens

Sidreyat al Dajaj contains dairy and poultry.

Summary

Sidreyat al Dajaj is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy treat for any occasion.

Summary

Sidreyat al Dajaj is a unique and delicious dessert that combines savory and sweet flavors in a creamy and comforting dish. With its rich history and nutritious ingredients, this Middle Eastern treat is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Fatima in her village. As soon as I walked into her kitchen, I could smell the tantalizing aroma of spices and herbs wafting through the air. Fatima was bustling around the stove, effortlessly flipping and stirring pots of bubbling goodness.

"What are you making?" I asked, my mouth already watering.

Fatima turned to me with a mischievous twinkle in her eye. "Sidreyat al Dajaj," she replied, a smile playing on her lips.

I had never heard of such a dish before, but I was intrigued. Fatima explained that it was a traditional Syrian chicken and rice dish, richly flavored with a blend of aromatic spices and herbs.

As I watched Fatima work her magic in the kitchen, I couldn't help but marvel at her skill and expertise. She moved with such grace and confidence, effortlessly combining ingredients and flavors to create a masterpiece of a meal.

I knew then and there that I had to learn how to make Sidreyat al Dajaj for myself. I begged Fatima to teach me her recipe, and she graciously agreed.

Over the next few hours, Fatima patiently guided me through each step of the cooking process, from marinating the chicken in a fragrant spice blend to cooking the rice to perfection. She shared her tips and tricks, showing me how to achieve the perfect balance of flavors and textures.

As we sat down to enjoy the fruits of our labor, I was filled with a sense of pride and accomplishment. The dish was absolutely delicious, with tender, flavorful chicken nestled in a bed of fluffy, aromatic rice. I couldn't believe that I had made something so delicious with my own two hands.

From that day on, Sidreyat al Dajaj became a staple in my cooking repertoire. I made it for my family and friends, delighting in their oohs and aahs as they savored each bite. I even entered it in a local cooking competition and won first prize, much to my astonishment and delight.

As the years passed, I continued to refine and perfect my recipe for Sidreyat al Dajaj. I experimented with different spice blends and cooking techniques, always striving to create the most delicious and authentic version of the dish.

I learned to make it my own, adding my own personal touch to the recipe while staying true to the traditional flavors and techniques that Fatima had taught me.

To this day, whenever I make Sidreyat al Dajaj, I think of Fatima and that fateful day in her kitchen. Her guidance and expertise have stayed with me, shaping me into the cook that I am today.

I am eternally grateful for her generosity and wisdom, and for introducing me to the magic of Sidreyat al Dajaj. It is a dish that holds a special place in my heart, a reminder of the power of friendship, tradition, and the joy of cooking.