In Jordan, this dish of lamb cooked in a creamy sauce with rice or bulgur is served on special occasions: at weddings and holidays, at dinner parties.
Muslim cuisine (Asian countries). Jordanian and Palestinian cuisine
Creamy spicy taste. Roasted nuts, herbs and spices
Cooking method: chop + boil + stir + fry
Main household appliances: stove
Basic kitchen utensils: cutting board + knife, meat pot (2 l), sauce pot (1.5 l), frying pan
Main products: meat (lamb, veal), bulgur or rice, dairy products (sour cream, kefir)
Cooking time: 2 hours
Difficulty: medium
Type of dish: hot dish
Ingredients (6 servings)
Meat (veal, lamb) - 1.5 kg
Sour cream 25% - 500 g
Kefir 3.2% - 500 g
Bulgur / rice - 500 g
Vegetable oil - 1 tbsp.
Pine nuts (peeled) - 200 g
Greens (cockerel, basil) - to taste
Spices (curry / turmeric / marjoram) - 1 tsp
Pepper, salt - to taste
How to cook it?
1. Prepare the meat:
- cut the meat into small pieces, rinse, put in a saucepan and fill it completely with water, salt and cook under the lid for 40-50 minutes.
- combine kefir and sour cream in a separate saucepan, boil for 20 minutes. over low heat, stirring constantly
- select part of the broth for serving, leave part with meat
- add creamy sauce to the meat, cook over low heat for 30-40 minutes.
2. Prepare rice or bulgur:
- pour rice with water, add curry / turmeric, salt and cook until tender
- fry the pine nuts in vegetable oil until golden brown
Serving recommendations: serve hot: rice or bulgur is laid out on a large dish, pieces of meat are placed on top. We decorate with roasted pine nuts, chopped herbs, olives. Meat broth is served with the dish: they are poured over the dish during meals or drunk
The main utensils for serving: a dish for meat, portioned plates, bowls.
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