Macaroni

Ingredent

2 chickens

1/2 lb. beef

2 onions

6 tomatoes

6 potatoes

3 T. corn oil

oil for frying

1/2 cup yogurt

1 t. ground cumin

3 sticks cinnamon

1 packet spaghetti

3 hard-boiled eggs

1 t. ground black pepper

1/2 cup finely chopped parsley

salt

Methord


Cut the chicken into four pieces. Wash thoroughly. Heat oil in pan; add chicken and fry for five minutes. Puree tomatoes and add yogurt plus half the spices. Pour the above mixture over chicken and leave to cook. Put in another saucepan the minced meat, onion and half teaspoon each of salt, pepper and cumin. Stir and cook. Place aside. Peel potatoes. Slice thinly in rings, then lengthwise in match- stick size pieces. Soak potatoes in water. Strain. Heat oil and fry potatoes until browned. Remove from oil and place on paper towel. Hard-boil, peel and slice eggs. Break spaghetti into medium-sized pieces and cook in water. Strain. Put spaghetti in serving dish, arrange chicken on top and pour on sauce. Decorate with meat, potatoes and sliced eggs. Sprinkle with parsley and serve.

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