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Ingredients 19 items

  • 250 g minced lamb
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons onions finely chopped
  • 1 cup vegetable oil or 220 g for frying
  • 1 medium potato or 150 g cut into medium cubes
  • 1 medium carrot or 150 g cut into medium cubes
  • 1 medium onion or 125 g sliced
  • ½ cup frozen green peas or 80 g thawed
  • 1 chicken or 800 g chopped
  • 2 tablespoons raisins
  • ¼ teaspoon ground black pepper
  • 1 pinch saffron filaments
  • ½ cup or 75 g almonds peeled and toasted
  • 2 tablespoons margarine
  • 75 g or ¾ cup vermicelli
  • 2 cups or or 400 g rice washed
  • 2 cubes MAGGI Chicken Bouillon
  • 1½ teaspoon Arabic mixed spices
  • 4 cups or 1000 ml water

How to prepare

  1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meatballs are cooked. Remove and set aside.
  2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
  3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meatballs potato and carrot. Stir until well combined and set aside (add salt to your taste). [...]
  4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI Chicken Stock cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
  5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Nutritional informations

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