Shakriya

Amr Al-AhmadCuisinier

Ingrédients

• 1 kg lamb meat
  1 kg
• 2.5 cups yogurt
  2.5 cup
• 1 egg
  1 piece
• 1 tablespoon cornstarch
  1 tablespoon
• 1 Maggi cube
  1 cube
• 2 small to medium onions
  2 pieces
• 1/2 cup boiled chickpeas
  0.5 cup
• 2 tablespoons pomegranate molasses
  2 tablespoon
• Sel
  0
• Spices (black pepper, cardamom, and cloves)
  0

Mesures

1. 1

   Boil the meat with the spices and a whole onion until cooked.

   Matériel requis:

   🍳

   Pot

   60 minutes
2. 2

   Prepare the yogurt by adding the egg and cornstarch, whisking by hand while cold. Once well combined, place it over low heat and continue stirring until it boils.

   Matériel requis:

   Bol de mélange

   30 minutes
3. 3

   Slice the onions and fry them in a tablespoon of ghee or oil with a pinch of salt in a pot over low heat. Once softened, add the chickpeas, stir briefly, then add the drained meat from the broth and pomegranate molasses. Fry them briefly, then add the boiled yogurt, two cups of the drained meat broth, the Maggi cube, and salt to taste. Let them boil for ten minutes, and it will be ready.

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* 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.

Caractéristiques et étiquettes diététiques