Mathrooba (Qatar)



  • 1,65 lbs chicken legs skin and fat removed
  • 4 cups of hot water
  • 2 bay leaves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 2 tablespoons of vegetable oil
  • 1 medium onion, finely chopped
  • 20 tablespoons of tomato paste
  • ½ cup ginger, finely chopped
  • ½ cup garlic, finely chopped
  • 1 box of tomato puree
  • A little more than half a glass of green lentils
  • 1 tablespoon of lime salt
  • 2 tablespoons green pepper, thinly sliced
  • 1 cup coriander leaves, chopped
  • A little more than half a glass of oats
  • 2 cubes chicken bouillon


Dissolve 2 cubes or 20 g (0,044 lbs) cubed bouillon in 33,81 oz of hot water and set aside.

Put the cleaned chicken thighs in a large pot, add the bouillon, bay leaf, cinnamon and emirati spices and bring to a boil. Bake for 2 hours or until chicken is fully cooked. Strain the stock through a sieve, remove the cooked chicken meat from the bones and bay leaves.

Heat the oil in a separate pan, sauté the onions until they turn pink, add the tomato paste and saute for another 2-3 minutes. Add ginger, garlic, tomato puree and bring to a boil.

Add the chicken stock, lentils, lime salt and green pepper, cover and cook for about 1 hour until the lentils are fully cooked.

Add the boneless cooked chicken pieces and mash lightly using a potato masher (do not use a food processor or electric mixer) until the chicken is chunks and the lentils are semi-pureed. If the puree thickens, add more water. Add half of the fresh coriander and cook on low heat for another 30 minutes.

Add oatmeal 10 minutes before serving. Mix gently and make sure the oats are soft.

Garnish with remaining fresh coriander leaves and serve in a soup bowl.

Serve with flatbread or rice.

ENJOY YOUR MEAL

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