(Former Executive Chef The Leela Mumbai)
Shourabat El Dejaj (chicken meatball Soup)
Serves 3 to 4 people
- Ingredients:
- Meat balls Chicken stock
- 250 gm. chicken mince 1 kg chicken bones (blanch)
- Egg onion
- Dry oregano garlic
- Bread crump carrot
- 1/4 cup chopped parsley celery
- Salt & pepper to taste bay leaf
- Soup 1 star anises
- 100 ml olive oil 1 black peppercorn
- 1 onion 2 cloves
- 4 -5 garlic 2 litres water for stock
- 2 tomatoes diced
- 1 bay leaf, 1/4 tsp black peppercorn, 1 clove, 1/4 tsp cinnamon
- 1 tbs Flour, Lemon for garnish
- Prepare chicken stock
- In boiling water put chicken & remove to get clear stock. (Quick blanch).Add Water, chicken bones, onion , garlic , tomatoes , carrot ,celery , clove , cinnamon ,bay leaf , black pepper, star anise simmer it . Remove scum regularly. Reduce to get full body flavor.
- Make meatballs: Combine mince, egg, parsley, dry oregano, bread crumb and salt & pepper to taste in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate & refrigerate for some while.
- Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
- Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add bay leaf, black pepper con, clove, cinnamon till fragrant then add chopped tomatoes sauté. Adding some flour & stock bring to a simmer. Put meatballs in the stock.
- Add parsley & squeeze some lemon. Salt & pepper to taste.
- Garnish with lemon and serve with bread rolls.
About Chef Abdul Qader Shaikh:
Chef Abdul Qader is seasoned chef, currently doing consultancy on various projects. After retiring from The Leela Mumbai as Executive Chef & F&B Advisor in 2017, he started consultancy. He began his career as an apprentice at The Taj Mahal Palace Hotel Mumbai, in 1972 on the advice of his neighbour. The only constant in Chef Qader’s 45 years long journey in the industry has been “hardwork”.
Started his career in the year 1972 when he was introduced to the hospitality industry by a neighbor. From taking up his first job at The Taj Mahal Intercontinental Mumbai as an apprentice in 1972 to retiring as an Executive Chef & F&B Advisor from The Leela Mumbai in 2017, the only constant in Chef Qader’s 45 years long journey in the industry has been “hardwork”.
He moved to Bahrain in 1978 joining the opening team of Aradous Hotel. Thereafter he worked with Hilton in Bahrain in 1980. He took the next leap in the year 1985, joining the opening team of Sheraton in Muscat. In 1990 as an Executive Sous Chef of Hotel Babylon Oberoi at Baghdad, Iraq, he set up the swanky French restaurant Sky Chateau at the property.
After a brief stint in Iraq he finally found his peace at The Leela Mumbai where he joint as a Senior Executive Sous Chef and made his way to being an Executive Chef. He also contributed to the opening of other Leela properties across India. He continued to be being a part of The Leela Family till his retirement.
Chef Qader has been a proud founder member of WICA (Western India Culinary Association). He has also been the recipient of “Outstanding Contribution to the Hospitality Industry” awarded by WICA in 2018.
Editor in Chief : Mewati SItaram
