Iraqi Habait

Hamza Al-SharifChef

Ingredjenti

• Agnell
  0.5 kilogram
• Kurkuma
  0.5 teaspoon
• Cloves
  5 pieces
• Cardamom pods
  3 pods
• Cinnamon stick
  1 stick
• Garlic cloves
  3 cloves
• Vinagre abjad
  1 tablespoon
• Fine rice
  0.5 cup
• Washed and soaked Iraqi amber rice, broken by hand
  1 cup

Passi

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.

   Għodda meħtieġa:

   Kazzola

   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

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Agnellgħal kull 100g

Enerġija250 kcal

Proteini25 g

Xaħam Totali20 g

Kurkumagħal kull 100g

Enerġija354 kcal

Proteini7.83 g

Xaħam Totali9.88 g

Karboidrati64.93 g

Fibri Dietetiċi22.7 g

Zokkor Totali3.2 g

Vinagre abjadgħal kull 100g

Enerġija21 kcal

Karboidrati0.93 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags