Recipe ingredients
- 1 kg, 32 oz, truffles
- 1 small onion, finely chopped
- 3 cups long grain rice, washed and drained
- 400 g, 14 oz, minced meat
- 600 g, 20 oz, stew meat, diced
- 3 tablespoons shortening or butter
- A dash of salt, as desired
- A dash of ground cinnamon
- A dash of ground pepper
- 1 cup fried pine nuts and almonds, for garnishing
- 1 litre, 4 cups, water
- 1 tablespoon salt, for cleaning truffles
Recipe method
- Soak truffles in cold water for 15 minutes.
- Peel using a sharp knife.
- Put one litre of water and salt in a pot.
- Add truffles, bring to a boil.
- Chop into medium size pieces.
- Saute stew pieces with shortening until golden. Place aside.
- Saute stew meat with a dash of salt in the same shortening.
- Transfer meat to another pot.
- Add 2 litres of water to the pot and cook for 2 hours. Reserve stock.
- Saute onion with the same shortening on medium heat until transparent.
- Add minced meat, cinnamon, pepper and salt to onion.
- Cook until meat is brown and tender.
- Use 6 cups of stock to cook rice.
- Add rice to stock. Cover pot.
- Bring to a boil for 5 minutes.
- Reduce heat and cook for 20 minutes.
- Spoon rice into a platter.
- Top with truffles, minced meat and stew meat.
- Garnish with fried pine nuts and almonds.
Other arab recipes:
Rice with truffles recipe
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