|
| Home
-> [Entrees, Ethnic, Meats] -> [Maha'dahr tadjeen bi looz Recipe] |
| |
| |
Maha'dahr tadjeen bi looz
|
| Artist: |
_ |
| Categories: |
Entrees, Ethnic, Meats |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2 1/2
| lbs | Stewing meat, cubed | | 2
| cup | Onion | | 1/4
| tsp | Saffron | | 1/2
| tsp | Black pepper | | 1
| tsp | Lacama (see recipe) | | 1/2
| tsp | Salt | | 1/2
| tsp | Cinnamon | | 1/2
| cup | Parsley, chopped | | 1
| | Orange or lemon rind | | | Cut into thin strips | | 1/2
| cup | Olive oil (poured over all) | | 1
| cup | Toasted almonds |
|
Procedures:
| 1 | Mix all ingredients. | | 2 | Cover and cook over medium-high fire, stirring frequently, for 15 minutes. | | 3 | Add 3 cups hot water re-cover, and continue cooking until meat is done. | | 4 | Just before removing from fire, add in, mixing with meat and remaining stock: 1 cup blanched, peeled, and toasted almonds, ground or chopped; sprinkle almonds very lightly with salt before toasting. | | 5 | [to heck with that: just chop almonds and brown in frying pan). | | 6 | If stew is too thick, a little water may be added. | | 7 | Serve: hot, immediately |
|
|
|
| |
| |
| |
|
|
|
|
|
|