Ingredientes
Cordeiro1 kilogram
Arroz Egípcio0.5 kilogram
Suco de tomate1 cup
Alho Amassado2 clove
Vinagre1 tablespoon
Manteiga2 tablespoon
Óleo3 tablespoon- Salt and spices0
- Bread cut into cubes and toasted in the oven1 loaf
Cebola1- Tomato, chopped1
Passos
- 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 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:Panela - 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 minutosUtensílios necessários:Panela - 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 minutos
Fatos nutricionais
Cordeiropor 100gArroz Egípciopor 100gSuco de tomatepor 100gAlho Amassadopor 100gVinagrepor 100gManteigapor 100gÓleopor 100gCebolapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.