INGREDIENTS;
LAHAM
basal ( small cubes)
cloves
cinnamon QIRFA hab
ginger JINJABIL ( minced)
garlic THOM ( minced
1/2 cup. turmeric QORQOM
1 cup. BAHARAT
1/2 cup. cumin CAMUN
1/2 cup. HEEL
1/2 cup. black pepper FIL-FIL
2 1/2 cup. salt MALIH
BANDORA ( small cubes)
PREPARING THE INGREDIENTS at the BIG POT.
onions BASAL ( small size)
1 1/2 cup. BAHARAT
1/8 cup. turmeric QORQOM
1/8 cup. HEEL
1/8 cup. black pepper FIL-FIL
1/8 cup. cumin CAMUN
raisins ZIBIB
4 pcs. LEMON dried ( cut it half and remove the seeds)
> DIKDIKIN ITO NG MABUTI , THEN COVER IT WITH FILM AND SIT A SIDE.
PROCEDURE:
> in large King pot put the meat LAHAM and
onions BASAL ( small sizes)
3 cloves
cinnamon QIRFA hab
then cover it let it simmer a bit till the water MOYa is gone.
> add ginger JINJABIL ( minced),
garlic THOM ( minced)
then cover it let it cooked for a minute.
> and spices,
1/2 cup. turmeric QORQOM
1 cup. BAHARAT
1/2 cup. cumin CAMUN
1/2 cup. HEEL
1/2 cup. black pepper FIL-FIL
2 1/2 cup. salt MALIH
> MIXED IT let it simmer a minute untill the spices well cooked.
> and add the tomatoes BANDORA ( small sizes) cover it untill it soft.
> then add 1 1/2 water MOYa cover it, let it cooked for 2 hours. medium heat.
RICE.
> rinsed well the rice.
> after 2 hours ( if the meat is already soft ) remove the meat and,
add the rice and let it boil.
> check it sometimes so it won't thick at the pot.
> add the onions BASAL ( DINIKDIK na spices )
add QOSBARA ( chopped ) mixed it and check if it's taste ok nor not, and also the water if it's enough or not enough then cover it and let it simmer ..
> then add the meat at the top of the rice.
> then cover it again and let it cooked at heat.
note: for additional you can fry BASAL and add it to the top, for design..
DONE...
