Madzounov Manradzo Recipe

Name: Madzounov Manradzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 3 1/24-pound chicken; 1/2 cup chickpeas, soaked overnight; Salt and pepper; 1 cinnamon stick; 1 onion; 1 1/2 cups fine- or medium-ground bulgur (cracked wheat); 3/4 pound finely ground beef or lamb; 2 egg yolks; 1 tablespoon cornstarch; 4 cups plain whole-milk yogurt, at room temperature; 3 tablespoons melted butter; 1 tablespoon dried mint

Servings: persons

A 3 1/24-pound chicken
1/2 cup chickpeas, soaked overnight
Salt and pepper
1 cinnamon stick
1 onion
1 1/2 cups fine- or medium-ground bulgur (cracked wheat)
3/4 pound finely ground beef or lamb
2 egg yolks
1 tablespoon cornstarch
4 cups plain whole-milk yogurt, at room temperature
3 tablespoons melted butter
1 tablespoon dried mint

1
Put the chicken in a large pan with the drained chickpeas.
2
Cover with 3 or more quarts of water, add the cinnamon stick, and bring to the boil.
3
Remove the scum and simmer, covered, for about 1 1/41 1/2 hours, until the chicken and the chickpeas are very tender.
4
Add salt and pepper when the chickpeas have begun to soften.
5
Make the dumplings.
6
Finely chop the onion in a food processor.
7
Rinse the bulgur and drain, squeezing out the excess water, then add the bulgur to the chopped onions in the food processor, along with the meat and a little salt and pepper.
8
Blend to a soft paste.
9
Rub your hands with oil.
10
Take lumps of the paste and roll into small walnut-sized balls.
11
Arrange them on a plate.
12
Pour off the chicken stock into another pan, leaving just enough to keep the chickpeas and chicken moist.
13
Lift out the chicken, remove the skin and bones, and cut it into pieces, then return the pieces to the pan with the chickpeas.
14
Drop the dumplings into the stock and simmer for about 15 minutes.
15
Lift them out with a slotted spoon and keep aside in the pan with the chicken and chickpeas.
16
Reduce the stock to about 4 cups.
17
Mix the egg yolks with the cornstarch in a large bowl to a smooth paste, and beat in the yogurt (the yolks and cornstarch will prevent it from curdling when it cooks).
18
Beat in a ladle of the hot stock, pour this into the pan with the simmering stock, and stir constantly over low heat until the mixture begins to boil and thickens very slightly (it will be quite soupy).
19
Before serving, add the chicken, chickpeas, and dumplings, drained of their stock, and heat through.
20
Serve in soup plates with the melted butter and mint dribbled over the top.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: A 3 1/24-pound chicken, 1/2 cup chickpeas, soaked overnight, Salt and pepper, 1 cinnamon stick, and more.

Yes, Madzounov Manradzo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Madzounov Manradzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions