Chef Moussa Kassem Hadla, Executive Sous Chef at the Radisson Blu Hotel, Doha shares with you a popular Ramadan recipe for Dajaj Mahshi (Stuffed Baby Chicken) and Konafa Othmalia.

Chef Moussa Kassem Hadla – Executive Sous Chef in charge of Arabic cuisine at the Radisson Blu – is from Lebanon and has nearly 40 years of experience in the hospitality industry.

He has worked in speciality outlets, banqueting and fine dining kitchens at many luxury hotels throughout his career.

Dajaj Mahshi (Stuffed Baby Chicken)


  • 2 boneless baby chicken (600 – 700 grams)


  • 100 g chicken liver cut into small pieces
  • 2 medium-sized onion cut into small pieces
  • 8 cloves of garlic
  • one teaspoon of cinnamon powder
  • one teaspoon of Lebanese seven-spice
  • salt to taste
  • one tablespoon of ghee
  • 2 cups of rice – Basmati or Egyptian rice
  • 2 cups of chicken broth/stock to cook the rice


  • Sauté onions in ghee until cooked
  • Mix chicken liver and add garlic
  • Keep mixture aside
  • Wash rice and mix in the chicken liver mixture
  • Add chicken stock, salt to taste, cinnamon powder and Lebanese seven-spice
  • Once cooked keep rice on the side to cool
  • Make a few rice balls and set aside
  • Cut baby chicken into two halves
  • Stuff chicken with rice balls
  • Grease baking pan
  • Place stuffed chicken and bake in oven for 15 to 20 minutes at 200oC

Konafa Othmalia


  • milk
  • semolina
  • rosewater
  • sugar syrup
  • margarine
  • dough


  • Mix rough dough with ghee and sugar
  • Place in baking pan and bake in the oven until golden colour for 10 to 15 minutes at 200oC
  • Boil the milk, add semolina and rosewater until it thickens
  • Allow to cool for some time
  • Prepare sugar syrup separately and pour over
  • Garnish with chopped pistachios or any other toppings you may like

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