Crispy Madrouba Patties with Dried-Lime Yogurt Dip

Method

1. Rinse the rice until the water runs almost clear. Cut the chicken into 1 cm pieces and finely chop the onion.

2. Melt the ghee in a 18 cm pot over medium heat. Add the onion, chicken, baharat and turmeric and cook for 5 min, stirring, until the onion is soft and the chicken is white all over.

   Add in this stepGhee 15 gOnion ½Boneless chicken thighs 200 gBaharat 1 tspGround turmeric ¼ tsp

   medium heat

3. Add the rice, water and salt, bring to a boil, then simmer on medium-low heat for 28 min, stirring often and scraping the bottom, until the rice is completely soft and very thick. Beat hard with a wooden spoon for 2 minutes until sticky; it should hold its shape on the spoon.

   Add in this stepShort-grain rice 100 gWater 550 mlSalt ¾ tsp

   medium-low heat

4. Spread the mixture about 2 cm thick on a lightly oiled plate or tray, cool for 10 minutes, then cover and refrigerate for 1 h, until firm enough to shape.

5. Meanwhile make the dip: mix the yogurt with the lime zest and juice, the grated dried lime (discard any seeds), finely grated garlic and chopped mint. Chill until serving.

   Add in this stepGreek yogurt 120 gFresh lime (zest and juice) ½Dried lime (loomi), finely grated ½Garlic clove 1Fresh mint leaves 5

6. With damp hands, shape the chilled madrouba into 4 patties about 7 cm wide and 1.5 cm thick. Coat each in flour, dip in beaten egg, then press into the panko on all sides.

   Add in this stepPlain flour 2 tbspEggs, beaten 1Panko breadcrumbs 60 g

7. Pour the oil into a 24 cm frying pan to a depth of about 5 mm and heat on medium heat to about 170 °C (a crumb of panko should sizzle at once). Fry the patties for 3 min per side, without crowding (in two rounds if needed), until deep golden and hot in the centre. Drain on kitchen paper and serve with the dip. Lower patties in gently, away from you, and never leave the hot oil.

   Add in this stepNeutral oil (for shallow frying) 150 ml

   medium heat