Ingrédients
Agneau2 kilograms
Riz Égyptien3 cups
Yaourt2 kilograms
Jaune d'œuf1 piece- Salt and black pepper0
Épices mélangées1 tablespoon
Feuilles de laurier3 leaves
Huile d'olive2 tablespoons- Finely chopped onion2 pieces
Ail Écrasé7 cloves- Roasted almonds1 cup
- Finely chopped coriander0.3 cup
- Finely chopped parsley0.5 cup
Pain Arabe4 loaves- Hot water1.5 liters
Mesures
- 1
In a pot over low heat, place the pieces of meat, onion, spices, bay leaves, 2 tablespoons of olive oil, salt, and pepper, then stir well for 5 minutes. Add boiling water and increase the heat. Let it cook for an hour until the meat is tender, then remove and place it on a plate.
5 minutesMatériel requis:
Marmite - 2
In the blender, mix the yogurt and egg yolk until it forms a buttermilk.
5 minutesMatériel requis:
Blender - 3
In a non-stick frying pan, fry the garlic in olive oil until it turns golden, then add the coriander and stir well, then remove from heat.
5 minutesMatériel requis:
Poêle à frire - 4
Boil the rice and set aside.
5 minutes - 5
In a pot over low heat, add the yogurt and stir well, continuously stirring until it boils completely. Add a cup of meat broth, then the boiled meat pieces, followed by the fried garlic and coriander. Let it boil for a few minutes, then remove from heat.
5 minutesMatériel requis:Marmite - 6
In a deep bowl, cut the loaves of bread into small pieces, then pour the yogurt over them.
5 minutes - 7
In a serving dish, place the pieces of bread soaked in yogurt, then add the rice and distribute it on the plate, followed by the pieces of meat. Top with almonds and parsley, and serve with a bowl of the cooked yogurt on the side.
5 minutes
Faits nutritionnels
Agneaupour 100gRiz Égyptienpour 100gYaourtpour 100gJaune d'œufpour 100gÉpices mélangéespour 100gFeuilles de laurierpour 100gHuile d'olivepour 100gAil Écrasépour 100gPain Arabepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.