MAIN INGREDIENTS
Dajaj mashwi is a Saudi Arabian barbecue type of grilled chicken that is also present in other Arabian countries. A whole chicken is traditionally grilled, but often, only whole legs are grilled. The meat is marinated before grilling and typical ingredients for marinating the meat include spice powders and dried herbs such as paprika or red chili powder, ginger, garlic, onion, black pepper, salt, oil, and lime juice.
Spicy and succulent, the chicken is typically accompanied by a garlic dipping sauce and a mixed salad on the side, but it can also be accompanied by couscous, Arabian pilaf, and soups.
MOST ICONIC Dajaj mashwi
Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice.
The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice.
MOST ICONIC Saleeg
Mofatah al-dajaj is a traditional Arabian dish consisting of chicken pieces served over a bed of aromatic basmati rice. Sautéed pieces of chicken are typically cooked in water with cinnamon sticks, green cardamom, dried lemon (loomi), galangal root (Thai ginger), and shaiba leaves (black stone flower).
Once cooked, the chicken is brushed with a wet spice blend and roasted until nicely colored. Traditionally, the rice is cooked in the same chicken stock where the chicken had been cooked, giving the rice distinctive flavors and aromas in the process.
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