Sastojci
Janjeće but2 kilograms- Jameed yogurt1.5 kilograms
- Onion, chopped1 piece
Egipatska Riža5 cups- Peeled almonds1 cup
- Chopped parsley0.3 cup
Ghee2 tablespoons- Salt to taste0
Paprika1 teaspoon
Kurkum0.5 teaspoon
Koraci
- 1
Wash the meat, clean it, and place it in a pot.
5 minPotreban pribor:
Lonac - 2
Add hot water to the pot to cover the meat and let it boil, then remove the scum from the surface of the water.
5 min - 3
In another pot on the stove, heat a teaspoon of ghee, add the chopped onion and stir until it wilts, then add it to the meat, cover the pot, and let the meat cook.
5 minPotreban pribor:Lonac
Tiganj - 4
In another pot, heat the liquid jameed yogurt, add the pepper, a teaspoon of ghee, and stir.
5 minPotreban pribor:Lonac - 5
When the meat is nearly cooked, add the jameed and stir with the meat broth, then let the mixture thicken and cook the meat well.
5 min - 6
Wash the rice, place an appropriate amount of water in a pot on the stove, add salt, turmeric, the remaining ghee, and let it boil.
5 minPotreban pribor:Lonac - 7
Add the rice to the pot and let it simmer until cooked.
5 min - 8
Fry the almonds until golden brown and set aside.
5 minPotreban pribor:Tiganj - 9
Pour the rice into a large dish, place the meat on top of the rice, garnish with almonds and parsley, then drizzle the mansaf with jameed yogurt and serve hot.
5 min
Nutritivne činjenice
Janjeće butna 100gEgipatska Rižana 100gGheena 100gPaprikana 100gKurkumna 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.