| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Good rice; (Basmatti or Yasmine)cleaned, washed and soaked and drained in a colander |
| 3 |
|
Shredded onions |
| 5 |
|
Peeled and cut like "thin matches" carrots |
| 1 |
kg |
Lamb meat;cut in small cubes #3 cm |
| 2 |
ts |
Cumin seeds |
| 1 |
c |
Cooked chickpeas |
| 1/3 |
c |
Dark raisins |
|
|
Salt; fresh ground pepper |
| 1/2 |
c |
Oil or melted lamb fat |
INSTRUCTIONS
source:The melting pot by Israel Aharoni
1. In a big pot fry the meat, turning occasional, add the onions and
continue frying another 5 minutes. Add 1/4 cup water, sell with the lid,
and cook over low fire about 1/2 an hour.
2. Place half of the rice in a pot, add the meat with all the juice. salt
and pepper, then the carrot strips, continue with the chickpeas, followed
by raisins, spread the cumin seeds and finely the rice.
3.Cover with water and bring to boil.Then cover and continue cooking for 45
minutes.
4. On the serving plate , arrange all ingredients on the rice.
5. When pomegranate is available, you can use a few grains to decorate the
plate.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Sep 14, 1998, converted by MM_Buster v2.0l.
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