This dish is a favorite at home. We prepare it often, not only on holidays. When I take my daughter to folk dances, there is an Arab food store opposite the school. I often buy the meat from there.
Now, of course, at this strange time, I don’t take her to dance, but there was a lamb pluck set in the supermarket across the street. And on the day after on St. George’s Day I’ll cook it again.
You try it too! Here’s my recipe:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Clean the meat thoroughly. Put it in a large pot with salted water sufficient to cover the meat. Boil it for at least 1 hour until cooked very well. Periodically remove the foam formed on the surface.
Once the meat is ready, remove it in a large bowl or plate and let it cool. Do not throw away the broth!
Once the meat is cool, cut into small cubes about 1-2 cm in size.
In a large, deeper pan, place the finely chopped onion together with the oil. Stew for a few minutes.
Once the onion softens, add the finely chopped green onions. It adds a very nice aroma. Stew for another 2-3 minutes.
Once the green onions softens, add the washed rice. Stir for a few minutes until the rice is "glassy".
Add 1-2 ladles of broth and stir for a few minutes.
Add the finely chopped meat.
Add the spices and mix.
Add the freshly ground black pepper. Stir well.
Pour everything in the baking pan. Add from the broth, the ratio rice:broth should be 1:3.
Bake in a preheated oven 180-190 degrees. Periodically remove the baking pan from the oven and gently stir so that the meat doesn't go to the surface and burns.
Bake until the rice is ready and until all the water in the pan evaporates. If necessary, add more broth, if not left - some water.
For the topping, mix the yoghurt and eggs with a whisk.
Pour the topping into the pan.
Bake for another 15-20 minutes, until the mixture gets a golden tan.
Serve with yoghurt. Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Clean the meat thoroughly. Put it in a large pot with salted water sufficient to cover the meat. Boil it for at least 1 hour until cooked very well. Periodically remove the foam formed on the surface.
Once the meat is ready, remove it in a large bowl or plate and let it cool. Do not throw away the broth!
Once the meat is cool, cut into small cubes about 1-2 cm in size.
In a large, deeper pan, place the finely chopped onion together with the oil. Stew for a few minutes.
Once the onion softens, add the finely chopped green onions. It adds a very nice aroma. Stew for another 2-3 minutes.
Once the green onions softens, add the washed rice. Stir for a few minutes until the rice is "glassy".
Add 1-2 ladles of broth and stir for a few minutes.
Add the finely chopped meat.
Add the spices and mix.
Add the freshly ground black pepper. Stir well.
Pour everything in the baking pan. Add from the broth, the ratio rice:broth should be 1:3.
Bake in a preheated oven 180-190 degrees. Periodically remove the baking pan from the oven and gently stir so that the meat doesn't go to the surface and burns.
Bake until the rice is ready and until all the water in the pan evaporates. If necessary, add more broth, if not left - some water.
For the topping, mix the yoghurt and eggs with a whisk.
Pour the topping into the pan.
Bake for another 15-20 minutes, until the mixture gets a golden tan.
Serve with yoghurt. Enjoy! 🙂
