In a medium pot, add 1 tablespoon butter and sauté the meat. After it is well browned, remove to a bowl. In the same pot, add another tablespoon of butter and sauté the onion along with the salt.
After the onion is well browned, add the vermicelli and sauté for a minute.
Then add the rice, cinnamon and bay leaf and sauté for another minute.
Finally, add the broth, the meat you sautéed before, the raisins, the nuts and the pepper.
Stir well and lower the heat.
Half cover the pot and boil for 12-14 minutes or until the rice is cooked.
When the rice is cooked, cover with a clean kitchen cloth.
Chicken mince with yoghurt
1 Arabic bread, divided in half
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon salt
1 garlic clove, finely chopped
500g minced chicken
400g grated tomatoes (canned or fresh)
1 pinch of sugar
1 teaspoon pepper
500g strained yoghurt
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
Preheat oven to 200C.
Cut the bread into small bites and place in the oven. Bake for 10-12 minutes or until golden brown.
In a medium saucepan, add 2 tablespoons olive oil and sauté the onion along with the salt until golden.
Once well sautéed, add the garlic and stir for another minute.
Then add the minced meat and sauté until the meat changes colour.
Then add the tomatoes, sugar and pepper.
Boil over medium heat until liquids evaporate.
At the same time, mix the yoghurt, mint and parsley in a bowl.
Take a 25cm long dish and lay out the bread pieces in one layer.
Drizzle with the minced meat mixture.
Finally, spread the yoghurt over the minced meat.
Bake at 200C for 15 minutes
Artichoke stew
2 tablespoons olive oil
500g artichokes packed with peas, onion, carrot and dill
Hot vegetable or chicken broth
1 medium potato peeled, cut into cubes
Juice and zest of a lemon
1 tablespoons cornstarch
Salt
Pepper
Chopped dill
Olive oil
In a medium pot, add 2 tablespoons olive oil and sauté the artichoke mixture.
After the artichokes are sautéed, add hot broth just enough to cover the ingredients and potatoes. Season with salt and pepper (carefully with the salt since we add broth).
Cover the pot and cook for 20 minutes over low heat or until the ingredients are cooked. Add more broth if needed.
After the potatoes are cooked, add the juice and zest of a lemon mixed with 1 tablespoon cornstarch to thicken the sauce.
Serve with extra chopped dill, olive oil and lemon.
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