رقاق بالدجاج والفريكة

Start by preparing the dough for the pastry by mixing 500 grams of flour with a pinch of salt and 300-325 ml of water. Knead it well until it becomes a smooth dough. After kneading, divide the dough into small balls and let it rest for 10-15 minutes before rolling it out.

Roll out the dough until it becomes thin, then place it in a hot oven until it becomes crispy.

To prepare the dipping sauce: In a mortar, combine 3 chili peppers, 2 cloves of garlic, and a pinch of salt, and grind them finely. Then, add the juice of two lemons and mix well.

Season the chicken with cumin and pepper, then add two tablespoons of the dipping sauce we prepared and rub it well into the chicken.

Sauté onions and garlic in olive oil, then add the freekeh along with the spices (1 teaspoon salt, 1 tablespoon cinnamon, 1 tablespoon cumin, 1 tablespoon mixed spices, ½ teaspoon black pepper, and ¼ teaspoon turmeric). Stir well, then add water and let it absorb. Stuff the chicken with the freekeh and tie the legs.

In a large pot, sauté the onions and garlic, then add the spices. Next, add the prepared freekeh and place the stuffed chicken in the center of the pot.

Pour boiling water over the chicken and cover it. Let it cook for one hour, stirring it halfway through.

To prepare the rice, melt ghee, then add the rice along with a little salt and turmeric. Add boiling water and reduce the heat until the rice is cooked.

Serve by cutting the pastry, then adding the freekeh soup on top, placing the chicken in the center, and surrounding it with freekeh as shown in the video. Enjoy your meal!