Making Madrouba

The traditional Qatari kitchen is the culture and heritage of the Qatari society that is passed from one generation to another, giving traditional dishes a privilege over other dishes. Especially Madrouba, which is made differently in every household making it the table’s universe-hub whenever it is around, stealing the thunder of every other dish. What makes Madrouba distinctive is that every house has a different way of making it — you would never taste the same Madrouba from two different places even though they all use the same ingredients. The essence is the same but the methods vary. Hence, it always tastes good!

Madrouba’s name originated from the word “Darb,” which means hit in Arabic. So, Madrouba is the thing that is being hit. It carries this name because it is usually hit with a wooden spoon to mix it and make it softer. Madrouba is typically made of wheat but to shorten the time some people use rice or oats instead.

Madrouba is a traditional dish that should be around every Ramadan in our house. Also, between now and then we tend to revive our traditions by having Madrouba for lunch or dinner. Something different about my mother’s Madrouba is that she does not hit the wheat as she should but she keeps it as it is, giving a solid feeling when eating it, and I think this adds a pleasurable taste when eating. If you want to know how it feels like bear with me as I share my mother’s top secret Madrouba recipe.

Ingredients:

• 320g (11.25 oz) Wheat
• 125ml (4.2 oz) Olive Oil
• 4 Bay Laurel Leaves
• 8 Pieces Clove
• 1 Cinnamon Stick
• 15g Cardamom
• 2 Chopped Onions
• 4 Pieces Chopped Chili Pepper
• 3 Crushed Clove Garlic
• 1 Piece Crushed Ginger
• 1 Tomato Paste
• 1.5kg (52.9 oz) Chicken Pieces
• 96g (3.38 oz) Chopped Parsley
• 96g (3.38 oz) Green Coriander
• 15g Dry Coriander
• 15g Turmeric
• 15g Cumin
• 15g Black Pepper
• 2 Black Lemons
• 3 Chopped Tomatoes
• 1L (33.8 oz) Boiled Water
• 30g Salt

Method:

• Before everything, clean the wheat and have it soak in water for 4 hours and leave it on the side.
• Turn on your oven on a medium heat and in a big cooking pot put the olive oil then add to it the right spices (cardamom, cinnamon, bay laurel leaves, and clove.)
• Next, add the chopped onions and chili pepper and stir everything together for a little while.
• After that, add the crushed garlic.
• Add the tomato paste to the stir, keep stirring!
• Then, add the chicken pieces and follow it with the crushed ginger. Ginger helps to eliminate the smell of the chicken.
• Add the chopped parsley, green coriander, dry coriander, turmeric, cumin, and black pepper. Keep stirring until the chicken becomes roasted and borrows the scent of the onion and spices.
• Pinch your black lemons then add them to the pot, this helps the lemon taste come out.
• Add the chopped tomatoes.
• Add boiling water.
• Now add salt, did you forget about it?
• Close your pot and leave everything to cook together for 30–45 minutes.
• Afterwards, filter the wheat from the water that it was soaked in and add it to the mixture in the pot.
• Add a pinch of yellow lemon.
• Last but not least, lower the heat of the oven and let it cook for 1 hour.
• Now you can serve the Madrouba! Bel afiya!