In a large bowl, combine flour, salt and egg. Gradually add water and mix the ingredients until they form a well combined dough. Add more water if necessary.
Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cm x 24cm baking dish.
Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.
Put water and chicken pieces in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 25 minutes or until chicken is almost cooked. Remove chicken from stock and set aside (reserve the stock).
Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
Warm olive oil in a large non-stick pan, add and cook onion until its tender. Add minced beef and cook for 5 minutes or until beef is cooked.
Bring water and MAGGI® Chicken Bouillon cubes to boil in a casserole.
Boil the whole potatoes with their skins, then peel and cut into slices.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types
of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains
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