Recipe from Fatena Pole 
Al madruba
This traditional Emirate dish most often implies salted fish with sauce, but we offer you a chicken option.
A delicate dish reminiscent of puree soup is served for a traditional conversation during the holy month of Ramadan.
Ingredients:
- 1 kg of boiled chicken, peeled from skin and bones
- 9 cups chicken stock
- 2 cups rice or burgel (crushed wheat grits)
- 1 kg of tomatoes
- 1 kg diced onion
- 2 tablespoons of tomato paste 1 tablespoon of curry
- 1 teaspoon turmeric 1/2 teaspoon cinnamon 4 cloves of garlic Chili, salt and ghee to taste
Cooking method:
- Mix all the ingredients, put in a large saucepan, bring to a boil over high heat.
- Reduce heat and simmer for two hours, periodically whisking and stirring, bring to a paste.
- Serve hot.
Enjoy your meal!
