Ingredients
- Steak meat, slices preferably lamb1 kilogram
- Minced lamb meat, with a little fat0.5 kilogram
Egyptian Rice1 cup
Yogurt1 cup
Tahini3 tablespoons- Crushed garlic clove1 clove
Ghee4 teaspoons
Vegetable Oil2 tablespoons- Almonds0.3 cup
- Pine nuts0.3 cup
- Pistachios0.3 cup
- Bread, cut and toasted until crispy3 loaves
Black Pepper0
Spices0
Salt0
Steps
- 1
To prepare the filling, place two tablespoons of ghee in a frying pan, add the minced meat and fat, season with salt and pepper to taste, and stir until slightly cooked. Then add the nuts and stir a little to achieve a nice color, keeping some aside for garnish.
5 minRequired Tools:
Frying Pan - 2
Add the soaked rice, mix the filling well and stir.
3 min - 3
To prepare the basmeshkat, prepare the meat slices and place two equal slices on top of each other, sewing them from the edges using a needle and thread, leaving a small space to add the filling.
5 min - 4
Stuff the meat slices, then close the small remaining opening.
2 min - 5
Place the vegetable ghee and oil in a frying pan, and fry the basmeshkat until browned, then simmer with salt, spices, and black pepper for about half an hour. Drain the basmeshkat while keeping the broth; if it's lamb or veal, it may need a little more time.
30 minRequired Tools:Frying Pan - 6
To prepare the fata, mix the yogurt with tahini and crushed garlic, and add salt.
5 min - 7
Place the toasted bread at the bottom of a serving dish and pour the broth over it, then pour the yogurt mixture over the soaked bread, and sprinkle a little of the roasted nuts on top of the fata.
5 min - 8
Serve the basmeshkat alongside the fata, and enjoy your meal.
Nutrition Facts
Egyptian Riceper 100gYogurtper 100gTahiniper 100gGheeper 100gVegetable Oilper 100gBlack Pepperper 100gSpicesper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.