New recipes

"Maglubeh"



Beef is cut into pieces of about 4 cm; wash and boil with water and a teaspoon of salt in a pressure cooker under pressure for 45 minutes; strain the meat broth and store.

Heat the oil in a pan and place the pine seeds; just let it take on a golden color and take it out in a bowl. The same is done with almond seeds.

Eggplants are peeled, washed and cut lengthwise into slices about 1.5 cm thick; salt and leave to stand for 20 minutes or until they have removed the water from them.

Squeeze water and heat in oil; remove on absorbent paper.

Cauliflower is washed; it unfolds in bouquets that harden in oil until they take on a golden color.

Peel the potatoes, cut into larger pieces and fry in oil.

Peel the carrots, cut them into thicker slices and fry in oil.

Cut the onion into small pieces and fry in oil.

The garlic cloves are cooked whole in oil.

All vegetables are removed on absorbent paper.

The rice is scalded and left with hot water for 10 minutes, then passed through a stream of cold water until the water became clear, so the excess starch was washed off.

Place a thin layer of rice in a non-stick pan.

Over the rice, place the boiled beef in the middle and the potatoes on the edges.

Place a layer of sliced ​​tomatoes, sprinkle with onions, garlic and carrots.

The next layer consists of cauliflower.

Place the eggplant slices over the cauliflower and then the rest of the rice.

Sprinkle a few crushed cardamom seeds over the rice.

Heat the meat broth, add the rest of the salt, the maglubeh spices and pour over the rice until it exceeds 1.5 cm.

The amount of water must be calculated very well, so that the rice does not remain too soft; otherwise it does not remain like a cake on its return.

Put on high heat until it starts to boil, then cook on low heat for at least 35-40 minutes, until the rice has absorbed all the soup and the grain has remained firm.

It can also be prepared in a “rice cooker” pan. In this case, the pan stops automatically when the rice is ready.

Turn over on a plate and leave for another 5 minutes, so that the rice keeps the shape of the pan.

Decorate with almond and pine seeds.

It is served with mixed Arabic salad, with cucumber salad with yogurt or simply with yogurt.

Good appetite!


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Low green bean meal - “Foul akhdar bi zeit” (fasting)

ingredients
The bean is native to the Middle East, Southeast Asia and North Africa. The bean is a broad bean, one of the oldest plants cultivated and much appreciated in antiquity by the Egyptians, Jews, Greeks, Romans, who used it in food, but also as an offering to the gods. The garden bean is known under several name: Vicia faba, broad bean, fava bean, faba bean, field bean, bell bean, or tic bean., Bobul has multiple uses. Thus, in the human diet are used young pods, green and dried seeds, reached maturity, and sometimes even the leaves, prepared in different forms: salads, soups, broths, sauces, food, creams. The seeds, dried, roasted and ground, can be used to obtain coffee substitute, and in the form of flour, mixed with wheat or rye, are used to prepare an assortment of bread. All parts of the plant are a good feed for animals, and citric acid can be extracted from the leaves. B1, carotene., Due to its relatively low carbohydrate content, beans are also recommended for the obese. Young pods and green beans are perfectly digestible and have relatively astringent properties, constituting a remedy for stomach upsets. Arabic is known as “fool” or “foul” (pronounced “ful”). ., Green beans are used to prepare a "maglubeh" with berries or various pilafuri., Dried beans are used in the famous Arabic dishes that have become popular in Europe: "foul" and "falafel". ingredients of less known dishes internationally but very popular in the Arab world such as "bessara". , -1/2 teaspoon salt (or to taste), freshly ground pepper to taste, -4-5 tablespoons olive oil, -1/2 glass of water

Difficulty: low | Time: 1h 15 min