🥣 Mathrooba
Mathrooba is a thick, creamy Gulf porridge of chicken, rice and flour cooked with onion, tomato and baharat, then beaten vigorously until smooth. Its name comes from the Arabic for 'beaten'. Finished with a spoon of ghee, it is warm, savoury and comforting, and is a popular dish during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g chicken pieces
- 150 g rice
- 60 g flour
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tsp baharat
- 1 tbsp ghee
- 1½ l water
Method
- Simmer chicken, onion, tomato, baharat and salt in the water for 40 minutes; remove the chicken and shred it.
- Add rice to the broth and cook until very soft, about 30 minutes.
- Whisk the flour with a little cold water, stir into the pot and cook 10 minutes, stirring.
- Return the chicken and beat the mixture with a whisk or wooden spoon until smooth and thick.
- Serve topped with the ghee.
How to make it lighter
- Use 1 tsp ghee per bowl or skip it; 1 tbsp ghee ≈ 120 kcal.
- Use skinless chicken and skim the broth.
- Add extra tomato and onion for volume without many calories.
History
Mathrooba is a traditional dish of Bahrain and Qatar and is eaten across the Gulf, particularly at iftar during Ramadan. Its exact origin is not documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →