Shakriya

Amr Al-AhmadChef

Ingredjenti

• 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
• Salt
  0
• Spices (black pepper, cardamom, and cloves)
  0

Passi

1. 1

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

   Għodda meħtieġa:

   🍳

   Pot

   recipe.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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.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.

   recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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