- 1 neck of lamb stuffed 1.1 plug 1.2 Preparation
- 1.1 plug
- 1.2 Preparation
- 2 Gesture neck 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
The neck of lamb stuffed
- Two pieces of the neck of the lamb deboned.
- Two cups of Egyptian rice (short grain).
- Four tablespoons of oil.
- Three hundred grams of minced meat.
- Small onion, chopped.
- Small tablespoons salt.
- Teaspoon cinnamon.
- Teaspoon seasoning problem.
- Four sheets of bay leaf.
- Promises of cinnamon.
- Two grains onion quarters of the clip.
- Ten beads Hill.
- Ten beads black pepper.
- ½ cup fried pine.
- ½ cup pistachio fried Halabi.
How to prepare
- Marinate Alrqubtan little salt, pepper and cinnamon, and let you lightly, and set aside.
- Wash the rice several times, and soak for half an hour.
- In a thick bottom saucepan put oil on the fire and lifted until heated, then put pieces of meat, and flips until completely dry and becomes brown in color.
- Add the onion and stir for two minutes until the onion softens, then add salt, cinnamon, and pepper.
- Drain rice and add to the meat, and stir for a few seconds, then add a cup of water, leaving the rice over medium heat until water is absorbed completely.
- Four are placed into five spoons of rice cooked in the middle of the neck.
- Sew the neck using a needle and thread, and repeat the steps for the second neck.
- In a deep saucepan placed abundant amount of water with bay leaf, cinnamon, cardamom, pepper and onion, and raise over medium heat until it boils.
- Alrqptin placed in boiling water and leave for an hour until the meat is cooked.
- Add more water on the remaining rice, and cook over low heat.
- After the maturity Alrqptin, volatility in corn oil until they become golden in color and then served with rice.
- One kilogram of the neck of pregnancy cut into slices.
- Six cups of meat broth.
- Two grains of cardamom.
- Three Mcetkh beads.
- salt and pepper as needed.
- Three cups of washed rice.
- Four cups and a half of meat broth.
- A tablespoon of margarine.
- salt and pepper as needed
- Three loaves of pita bread cut into small squares.
- Three large tablespoons of margarine.
- Twenty garlic cloves.
- Six tablespoons of olive oil.
- Half a cup of vinegar.
How to prepare
- Boil the meat broth with onions, cardamom and Arabic gum.
- Add the necks, salt and pepper, and cook the mixture over low heat for one hour until the meat falls from the bone.
- To work the rice, put meat broth, margarine, salt and pepper in a saucepan and bring to boil.
- Add the rice mixture and boil again, then reduce the heat burner, cover pot until the whole liquid is absorbed rice.
- Bread rubbed with shortening and toast in the oven until golden is of color.
- Bread is placed in a serving dish, and then attend Frizzling by setting the garlic and olive oil in a saucepan over medium heat, and Ahouh garlic until it becomes a golden color.
- Add the vinegar, raise Altgayh from the fire.
- Cups added to three cups of hot broth to the meat mixture, then scoop the bread.
- Scoop rice on the bread, and sprinkle some black pepper.
- Arrange crumbs on the necks of rice.
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