Iraqi Habait

Hamza Al-SharifChef

Ingredients

• Lamb
  0.5 kilogram
• Turmeric
  0.5 teaspoon
• Cloves
  5 pieces
• Cardamom pods
  3 pods
• Cinnamon stick
  1 stick
• Garlic cloves
  3 cloves
• White vinegar
  1 tablespoon
• Fine rice
  0.5 cup
• Washed and soaked Iraqi amber rice, broken by hand
  1 cup

Steps

1. 1

   Cut the lamb into medium-sized pieces, wash them, then place them in a pot over heat, add water, and let it boil for the first time.

   Required Tools:

   Pot

   5 min
2. 2

   After the first boil, remove the scum, then add turmeric, cloves, cardamom, cinnamon stick, and chopped garlic, and let the meat boil for half an hour.

   30 min
3. 3

   Add the fine rice and the washed rice to the meat and let them cook for half an hour over heat until the mixture boils again and the rice grains are cooked.

   30 min
4. 4

   Add the white vinegar, stir the Iraqi Habait, then remove it from the heat and serve hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lambper 100g

Energy250 kcal

Protein25 g

Total Fat20 g

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

White vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags