Iraqi Habait

Hamza Al-SharifCozinheiro

Ingredientes

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

Passos

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.

   Utensílios necessários:

   Panela

   5 minutos
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 minutos
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 minutos
4. 4

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

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Cordeiropor 100g

Energia250 kcal

Proteínas25 g

Gordura Total20 g

Cúrcumapor 100g

Energia354 kcal

Proteínas7.83 g

Gordura Total9.88 g

Carboidratos64.93 g

Fibra Alimentar22.7 g

Açúcares Totais3.2 g

Vinagre brancopor 100g

Energia21 kcal

Carboidratos0.93 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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