This is a very delicious dish that I tasted in a friend’s Ramadan ozouma. Its top layer is something in between mashed potatoes and béchamel.

Cuisine:                         Egyptian
Main ingredients:         Vegetables, Chicken, Potatoes, Gouda cheese, Mushroom
Time of preparation    20 Minutes
Time of cooking           1 Hour
Serving                           5

Ingredients

4 Potatoes ,medium size
1 cup Mushrooms ,sliced
1 Green Pepper ,large size, diced
2 Carrots ,medium size, diced
1 Chicken ,whole
3/4 cup Gouda Cheese ,shredded
1 1/2 cups Milk
4 tbsp Butter
1 Egg
Salt and Pepper

Directions

Wash chicken well. Boil in a pan with water (with onion, cardamoms and Arabic gum) until tender. Remove from broth. Take out small pieces from chicken flesh with your fingers and set aside. Strain and reserve ½ cup of broth.
Wash potatoes well. Boil in water until tender (about 15 minutes). Peel and cut into medium sized cubes. Blend in a blender with milk, salt and pepper until consistent. Set aside.

In a skillet, heat 2 tbsp butter. Add mushrooms and stir for a minute. Add diced pepper and carrots and stir. Add chicken and Gouda cheese and stir. Add reserved broth and stir all ingredients well.

Butter a baking dish. Add vegetable and chicken mix to form a layer covering the bottom of dish. Add potatoes and even surface with the back of a spoon.

Beat egg in the blender with the remains of blended potatoes. Pour on surface of dish. Sprinkle remaining cheese on the surface.

Heat oven to 200 C. Put in oven for about 25 minutes or until surface is golden. Serve immediately.