Ouzeh Lamb n' Rice Recipe
The conventional Lebanese Ouzeh is an extremely prominent happy dish that rules on the dinner table and smorgasbords of significant occasions.
Servings 6-8 people | Prep Time 30 minutes | Cook Time 1h 35 minutes
Fixings
750 gr Lamb bear cut in enormous shunks
400 gr Minced Beef lean
2 Onions (medium) cut
40 gr margarine unsalted
1 stick Cinnamon
2 grains Cardamom
1 shape meat stock
2 Bay clears out
100 gr Almonds blanched, and brilliant browned
100 gr pine nuts brilliant browned
100 gr pista
3 glasses Long rice
Corn oil
Salt and Pepper
Guidelines
Season the Lamb lumps with salt and pepper. Include a large portion of the margarine (20 g spread) in a stew-skillet, and cook in the sheep pieces on medium warmth until the point that their shading changes.
Include the cut onions and cook for another 10 min.
Include narrows leaves, cinnamon, cardamom and the 3D square of meat stock. Cover with water, and heat to the point of boiling on high warmth.
Cover the skillet, bring down the warmth to medium, and abandon it to cook (around 45 minutes) Set the meat aside. Strain the fluid, and save it to cook the rice.
In a different skillet, dissolve the rest of the margarine (20g) with one tbsp of oil, and broil in the minced meat, flavoring with salt and pepper. Once cooked hold meat.
Cook together in 6 measures of the soup: the rice and the minced meat for 20 min.
Serving
Pour the rice and meat over a serving plate. Cover with the pieces of Lamb, and sprinkle on the almonds, pine nuts and pistachio.
Serve without a moment's delay.
Recommendations
Amazing with a rich Fattouch serving of mixed greens. It is likewise delectable with Laban (plain yogurt) as an afterthought.
Servings 6-8 people | Prep Time 30 minutes | Cook Time 1h 35 minutes
Fixings
750 gr Lamb bear cut in enormous shunks
400 gr Minced Beef lean
2 Onions (medium) cut
40 gr margarine unsalted
1 stick Cinnamon
2 grains Cardamom
1 shape meat stock
2 Bay clears out
100 gr Almonds blanched, and brilliant browned
100 gr pine nuts brilliant browned
100 gr pista
3 glasses Long rice
Corn oil
Salt and Pepper
Guidelines
Season the Lamb lumps with salt and pepper. Include a large portion of the margarine (20 g spread) in a stew-skillet, and cook in the sheep pieces on medium warmth until the point that their shading changes.
Include the cut onions and cook for another 10 min.
Include narrows leaves, cinnamon, cardamom and the 3D square of meat stock. Cover with water, and heat to the point of boiling on high warmth.
Cover the skillet, bring down the warmth to medium, and abandon it to cook (around 45 minutes) Set the meat aside. Strain the fluid, and save it to cook the rice.
In a different skillet, dissolve the rest of the margarine (20g) with one tbsp of oil, and broil in the minced meat, flavoring with salt and pepper. Once cooked hold meat.
Cook together in 6 measures of the soup: the rice and the minced meat for 20 min.
Serving
Pour the rice and meat over a serving plate. Cover with the pieces of Lamb, and sprinkle on the almonds, pine nuts and pistachio.
Serve without a moment's delay.
Recommendations
Amazing with a rich Fattouch serving of mixed greens. It is likewise delectable with Laban (plain yogurt) as an afterthought.
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