Ingrediënten
- Lamb, pieces1 kilogram
- Egyptian rice, washed0.5 kilogram
- Bread, local toasted2 loaves
- Medium onion, for boiling the meat1 piece
- Garlic cloves, crushed6 cloves
Ghee2 tablespoons
Witte azijn0.5 cup- Cardamom pods3 pods
- Salt and black pepper to taste0
- Garlic clove, crushed1 clove
Tomatensap2 cups
Tomatenpuree1 tablespoon- Ghee1 tablespoon
Kaneel1 teaspoon- Salt and black pepper to taste0
Stappen
- 1
In a large pot for boiling the meat, fill it halfway with water and bring it to a boil. Then add the meat, and when it starts boiling, add the onion, salt, black pepper, and cardamom. Let the pot simmer until the meat is fully cooked.
recipe.minutesBenodigde hulpmiddelen:🍳Pot - 2
In a medium pot, add a tablespoon of ghee, then add the rice and a little of the meat broth until the rice is covered by about a finger's width. Bring it to a boil, then reduce the heat and let the rice cook until done.
recipe.minutesBenodigde hulpmiddelen:🍳Pot - 3
Next, break the toasted bread into small pieces and place it in a large, deep dish.
recipe.minutesBenodigde hulpmiddelen:🍳Dish - 4
In a medium frying pan, add the ghee, then add the garlic and sauté until golden. Carefully add the vinegar and let them boil together, then add 3 large ladles of the meat broth and let them boil together for two minutes. Then pour this mixture over the bread and let it soak up the broth. After that, layer the rice over the bread neatly.
recipe.minutesBenodigde hulpmiddelen:
Koekenpan - 5
Prepare a small pot for the sauce, add a tablespoon of ghee, then add the crushed garlic until golden. Then add the tomato juice, tomato paste, salt, black pepper, and cinnamon, and let them boil together. Then add two ladles of the meat broth or half a cup of water until cooked. Finally, pour some of this sauce over the fatta as desired, and place the boiled meat pieces on top.
recipe.minutesBenodigde hulpmiddelen:🍳Pot
Voedingsfeiten
Gheeper 100gWitte azijnper 100gTomatensapper 100gTomatenpureeper 100gGheeper 100gKaneelper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.