Ingredjenti
Agnell1 kilogram
Riz Egizzjan0.5 kilogram
Ġuħ ta' tomat1 cup
Aglio Mħallat2 clove
Vinaġru1 tablespoon
Butir2 tablespoon
Żejt3 tablespoon- Salt and spices0
- Bread cut into cubes and toasted in the oven1 loaf
Bżar1- Tomato, chopped1
Passi
- 1
To boil the meat, in a pot over heat, add half water, then add the onion and tomato. Let it boil, then add the meat and let it cook for an hour or until fully tender.
60 minGħodda meħtieġa:
Kazzola - 2
In another pot over heat, add two tablespoons of oil and butter, then add the washed rice and salt, stir a little, add about 4 cups of meat broth and let it cook.
30 minGħodda meħtieġa:Kazzola - 3
To make the sauce, in a pot over heat, sauté the crushed garlic in a tablespoon of oil, then add the tomato juice and let it simmer. Add vinegar, salt, and spices, then let it cook for 2 minutes, turn off the heat and set aside.
2 minGħodda meħtieġa:Kazzola - 4
In a serving dish, distribute the toasted bread, then pour half a cup of meat broth over it. Place the rice on top of the bread, then drizzle the sauce over the rice followed by the meat. Serve the Fatta hot.
5 min
Fatti tan-Nutrizzjoni
Agnellgħal kull 100gRiz Egizzjangħal kull 100gĠuħ ta' tomatgħal kull 100gAglio Mħallatgħal kull 100gVinaġrugħal kull 100gButirgħal kull 100gŻejtgħal kull 100gBżargħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.