Ingredienti
Agnello2 kilograms
Riso Egiziano3 cups
Yogurt2 kilograms
Tuorlo d'uovo1 piece- Salt and black pepper0
Spezie miste1 tablespoon
Foglie di alloro3 leaves
Olio d'oliva2 tablespoons- Finely chopped onion2 pieces
Aglio Schiacciato7 cloves- Roasted almonds1 cup
- Finely chopped coriander0.3 cup
- Finely chopped parsley0.5 cup
Pane Arabo4 loaves- Hot water1.5 liters
Passi
- 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 minUtensili necessari:
Pentola - 2
In the blender, mix the yogurt and egg yolk until it forms a buttermilk.
5 minUtensili necessari:
Frullatore - 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 minUtensili necessari:
Padella - 4
Boil the rice and set aside.
5 min - 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 minUtensili necessari:Pentola - 6
In a deep bowl, cut the loaves of bread into small pieces, then pour the yogurt over them.
5 min - 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 min
Fatti nutrizionali
Agnelloper 100gRiso Egizianoper 100gYogurtper 100gTuorlo d'uovoper 100gSpezie misteper 100gFoglie di alloroper 100gOlio d'olivaper 100gAglio Schiacciatoper 100gPane Araboper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.