1. washing Chicken the right way is essential when boiling chicken. Wash the whole chicken with cold water, and scrub with vinegar, lemon, salt and flour thoroughly, rinse with water and pat dry with a single use paper towel. Cut the chicken into 8pieces and place in a pot filled quarter length with water, along with a whole onion, bay leafs and seasoning beit sitti stock mix (salt and pepper), and leave to boil for 10 minutes then simmer for another 30minutes. Make sure to skim the scum off the top using a skimmer

After chicken is boiled, run the stock through and sieve then dip your mulukhiyeh in add a tspn of beit sitti stock mix and a tspn of salt

2. Chop the coriander and garlic very finely and fry in a frying pan until leaves are wilted and garlic is translucent then directly add to the Mulukhieyh pot and mix well

3. Poke a whole tomato and drop into the pot to suck up all the runny liquid and keep cooking at low temperature (don’t eat the tomato)

4. Cut up pita bread pieces into 1inch thick pieces and fry in a separate pan until golden brown

Rice

5.  Soak, medium grain, rice in cold water for 30 minutes prior to cooking 

6. In a pot fry the vermicelli noodles in butter until golden and add the rice to it, then immerse in water and place on high heat until the water evaporates then lower the heat under the rice and let it cook slowly for 30 minutes until rice is cooked

7. Prior to eating season the boiled meat/chicken with salt and pepper and place under a broiler or pan fry to give it a presentable look and serve on the side of the Mulukhiyeh, 

In your plate stack up fried bread croutons, add the rice, and then top it off with the Mulukiyeh add meat/chicken then sprinkle some lemon juice on top and mix. Enjoy,