INGREDIENTS:
2 Whl. chicken DAJAJ/ DIYAY ( 1 cut it to 4 pcs. )
2-3 pcs. onions BASAL ( small sizes )
ginger JINJABIL ( minced)
garlic THOM ( minced)
1 cup. BAHARAT
1 cup. MALIH
1/2 cup. QORQOM
1/4 cup. FIL-FIL
1 pcs. LEMON juice
1 cup. CAMUN
KHAL ( for smell fish)
> clean it well the DAJAJ/ DIYAY then put some KHAL to remove the smell, then sit a side.
> rinsed it well the DAJAJ/ DIYAY to remove the smell of KHAL then sit a side, make it DRY.
NOTE: The spices is depends on the DAJAJ/DIYAY of it's many ADD IT MORE if it's LIL REDUCED THE SPICES..
> if it's DRY, put the SPICES / ingredients.
1 cup. BAHARAT
1 cup. MALIH
1/2 cup. QORQOM
1/4 cup. FIL-FIL
1 pcs. LEMON juice
1 cup. CAMUN
BASAL ( small sizes )
THOM ( minced )
> then mixed it ALL and COVER it with FILM then put it on fridge, leave it for 15-30 minutes.
> then FRY it ALL and if it's done, put it on QIDIR with KHOBOS.
........READY TO SERVE.......
DHU AL-QIDQH 15, 1443 DOHA QATAR
