Madfoon (Yemen)

 

  • 1,1 LBS lamb or chicken (boneless, diced)
  • 2 cups of rice
  • 1 large onion (chopped)
  • 3 cloves of garlic (chopped)
  • 2 tablespoons of spice mix (cumin, cinnamon, black pepper, cumin, ginger, saffron, etc.)
  • 3 tablespoons of butter
  • 2 tablespoons of olive oil
  • Salt (to taste)
  • Water (for cooking meat)
  • Couscous or rice (for serving)


Take the meat in a bowl. Add the chopped onion, garlic and spice mix to it. Mix the ingredients well and marinate the meat. Let the meat rest in the refrigerator for at least 2 hours, preferably overnight.

Add olive oil and butter to a saucepan. Heat the butter until it melts. Add the marinated meats to the pot and fry on both sides.

After frying the meat, add water to the pot. Use enough water to completely coat the meat. Add salt and let it boil. Then turn down the heat and leave for about 1.5 - 2 hours for the meat to cook on low heat. Check occasionally and add water as needed to make sure the meat is tender and flavorful.

Wash and drain the rice. Boil water in a separate pot and boil the rice. Drain the boiled rice and set aside.

Melt the butter in the pan and add the boiled rice to the pan. Add salt and stir to combine rice with butter. Lightly fry the bottom of the rice.

Place the rice on the serving plate first and then the cooked meat on it. Drizzle the sauce over it.

Serve the Madfoon with couscous or rice. You can serve it with appetizers such as pickles or salad.

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