BUBUR LAMBUK PERANTAUAN

Hari ni iftar sorang- sorang, bosan tak tahu nak makan apa.
Ha! taime cam ginilah yang boleh isi tekak melayu masak makanan melayu. Resepi pilihan Bubur Lambuk je la sebab dah bertahun tak makan. Alhamdulillah bubur ni sedap dan lemak je rasanye, sesuai untuk yang small family dan dapat la medium periuk..

3/4 cawan beras
1/2 camb minyak sapi
1 1/2 camb minyak masak
1 batang kulit kayu manis
1 kuntum bunga lawang
2 kuntum bunga cengkih
2 biji buah pelaga
Setangkai daun kari
Daging cincang(ikut suka)
1/4 cawan dhal-cuci bersih dan toskan airnya
segenggam udang kering
2 helai daun pandan
1/2 cmt halba*tak letak sbb tak de
1/2 camt jintan kasar
1 biji bawang besar -didadu kecil
2 ulasi bawang putih - didadu halus
2 inci hali - di blend dengan 2 cawan air dan ditapis
1/2 camt lada sulah powder
1 cawan santan pekat (kalau nak kurang pun boleh)
6 biji bawang merah - buat bawang goreng
daun sup dan daun bawang
garam secukup rasa
air secukupnya

Panaskan minyak sapi dan minyak masak dalam periuk, tumiskan bawang besar dan bawang putih hingga naik bau, tak yah goreng sampai kuning.
Selepas bawang dah naik bau masukkan daun pandan,daun kari, kulit kayu manis, bunga lawang, buah pelaga, jintan kasar, bunga cengkih dan halba hingga naik bau.
Kemudian masukkan daging masak hingga daging keluar air dah keluar air daging masukkan air halia, biar didih.
Masukkan air, agak-agak le banyaknya untuk masak nasik.
Bila mendidih masukkan lada sulah, dhal dan udang kering.
Masukkan beras masak hingga beras jadi hancur kalau tak cukup air boleh tambah lagi.
Bila beras dah cukup hancur masukkan pati santan ikut suka la kalau tak nak lemak sangat boleh kurang kan santannya.
Masak hingga bubur pekat dan amtikan api.
Sedia untuk dihidangkan dengan taburan bawang goreng, daun sup dan daun bawang.


Nota: Kalau suka leh campur mix vege ataupun kacang tanah

REZ MA KAMUN (CUMIN RICE HADRAMAUT YEMAN)

Lama dah tak masak cumin rice ni..ni masak untuk berbuka tadi.
Ni masak sikit je takat dua molot sekali ngap..malas nak masak banyak- banyak dan ulang - ulang makan kerana memang tak gemar makan makanan yang sama .. Hahahahaaaa...memang penat tapi nak ikut selera tekak sendiri so kenalah rajinkan diri..tapi bagi kawan- kawan yang nak masak banyak untuk tetamu di hari raya boleh rujuk resepi yang lepas- lepas kat my blog ni..selongkar je sure jumpa...Nasi cumin ni ala nasi kabsa Yemen la kot memang sedap dan wangi jer aroma cumin tu. Nak buat pon mudah jom tengok resepinye..:))

AYAM
1/2 ekor ayam- potong 2, cuci, rendam dengan cuka putih, bersihkan dan tos
1 helai daun bay
2 biji cardamom pods
1 biji bawang besar-potong 4
1 ulas bawang putih- potong 2
1/4 camt arabic mixed spices
1/4 camt corrainder powder
1/4 camt cumin powder
1/2 camt salt( secukup rasa)
air secukupnya untuk merebus ayam
Masukkan kesemua bahan di dalam periuk dan rebus sehingga ayam benar- benar empuk/ masak.
Matikan api, asingkan ayam dari stock dan ketepilkan.


Campurkan secubit cumin powder, garam dan black pepper powder bersama sedikit minyak zaitun dengan pewarna.
Lumurkan rata pada ayam dan susunkan ayam di atas tray, bakar dalam oven yang telah di panaskan selama 5-10 minit (180C), api atas bawah hingga golden.



CUMIN RICE
1 1/2 cawan basmathi- cuci, rendam ngan garam selam 1 jam & toskan
1/2 tsp yellow food coloring
1 ketul kiub ayam MAGGI
1 kuntum bunga cengkih*
2 biji cardamom*
1 btg kulit kayu manis*
1/4 tsp cumin powder*
1/4 tsp corainder powder*
1/4 tsp Arabic mixed spices
1/2 camt cumin seeds*
2 camb minyak masak
1/2 tsp rose water
Air secukupnya sbb ikut jenis beras. (lydia guna 1 Cawan beras:1.5 cawan air)

Toasted Pine nuts/alamonds **
Fressh chopped Corainder leave **- taburan/garnishing

Nasi
Panaskan minyak dalam periuk, masukkan bahan bertanda, tumis sekejap.
Masukkan beras dan goring hingga semua bersalut selama 1 minit dan masukkan air panas/ stock ayam secukupnya.
Bila dah hampir kering cam nampak lubang2 air kat atas permukaan nasi tu, titiskan pewarna dan rose water, biarkan nasi ditanak seketika sehingga kering sedikit.
Gemburkan sedikit dan tanak semula seperti biasa dengan api yang paling kecil sehingga benar- benar masak.
Bila nasi dah masak dalam 10-15 minit, matikan api dan biarkan 5 minit jangan dibuka penutupnya.
Selepas 5 minit buka penutup periuk dan dembur- gemburkan sedikit nasi dengan garfu.
Tuangkan nasi di atas pinggan/ talam hidangan, taburkan pine nuts/almonds dan daun corainder**.
Sedia untuk dihidangkan bersama ayam bakar, salad, salsa tomato dan maraq ataupun sup kegemaran anda.
Selamat mencuba..






NOTE:- Jangan di kacau sangat, kalau nak nasi yang cantik tutup tudung periuk dengan aluminium foil dan tanak atas apai yang perlahan. Bila dah masak off kan api dan biarkan 5 minit baru digembur. Sementara menunggu nasik masak bolehlah bakar ayam dalam oven.

TABOULEH

Tabouleh

Tabouleh, tabbouleh or tabouli is an Arabic dish famous in Lebanon, Syrian, Palestine and Jordan. It is often used as part of appetizer. Tabouleh primary ingredients are burgul), finely chopped parsley, mint, tomato, scallion and other herbs with lemon juice, olive oil and various seasonings.

3/4 cup of fine grained cracked wheat (Burgul...)
3 cups of water
3 cups of fresh minced parsley
2-3 large chopped tomatoes
4-5 minced green onions
10 fresh mint leaves (Minced) or 2 tablespoons of dried mint

Dressing:-
1/2 cup lemon juice
1/2 cup olive oil
Salt to taste
Rinse the cracked wheat several times and set aside to soak in the water for 20 minutes or longer.
Chop the parsley very, very fine (hahhah PLZ Do not use a blender lol..).
Add remaining ingredients and squeeze the wheat by handfuls, removing all the water, and add to the salad. Pour on the dressing and mix well.
Serve accompanied by crisp leaves of lettuce to be used to scoop up the salad.

Syrian Cabbage Rolls (Mahshi Malfoof)

Syrian Cabbage Rolls (Mahshi Malfoof)

1 medium cabbage
1 tbsp salt
enough water to boil and cover cabbage

Filling
1 cup Egyptian rice-wash and drain
1/2 fresh tomato-finely chopped
2 tbsp spring onion*
2 tbsp fresh parsely*
2 tbsp fresh corainder leave*-finely chopped
2 tbsp olive oil
1/2 tsp dry mints
1/2 tsp Arabic Mixed spices
1/2 tsp cinnamon
1/4 tsp Black pepper powder
1 MAGGI Chicken cube
1 tbsp garlic paste
2-3 tbsp lemon juice

Sauce
600ml Water(+-)
1 pc MAGGI chicken cube
2 tbsp olive oil.
1/4 tsp arabic mixed spices
2 tbsp lemon juice

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves.
Remove from water and with a knife, loosen leaves from the base.
If the leaves are still not soft, boil again for a few minutes.
When all leaves are cut free, trim the bottom portion of the thick rib from each leave (about 2 inches), leaving a large circle that will be used to wrap the filling.
Note - If the leaves are very large, they may be cut in half before use.

To make filling-

Place all remaining ingredients in a bowl and thoroughly mix.
Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process.
Continue until all leaves are finished.
Cover bottom of saucepan with cabbage ribs and any extra leaves.
Arrange rolls side by side.
Mix all the sauce ingredients.
Pour over cabbage rolls, add a little extra water if you needed so that the liquid comes up at least half way up the pan.
Place plates on top of the cabbage rolls to press them down.
Bring to a boil, over medium heat for 1 hrs or until very tender and soft.
Serve hot.

Stuffed Baby Zucchini with Tomato Sauce (Kosa Makshi)

Stuffed Baby Zucchini with Tomato Sauce Kousa mahshi)

Kousa Mehshi (Stuffed Zucchini) is an Arabic main dish spread in the mediterranean region . I omit the mince beef/ lamb, this simple and tasty dish makes a great vegetarian option for the Ramadhan diet.
I learned to make this dish while visiting my sister in-law in Syria. She is a truly amazing woman; she excels at whatever she puts her hands to, and of course she is a fantastic cook! Since I’m a beginner at speaking Arabic and in the kitchen involved a lot of pointing, gesturing, nodding, and excitement when the other person finally understood what was being communicated. But that just made it all the more memorable. In Syria, the zucchini is a lot smaller than the zucchini typically found here (a 6” zucchini there is pretty big!), so at first I wasn’t sure how to make this dish with our jumbo-sized zucchini.
Then a solution struck me, and I couldn’t believe I hadn’t thought of it sooner – just cut the zucchini into smaller pieces before hollowing it out! It worked brilliantly. Also, just in case you have a bounty of other vegetables from your garden you need to use up, you can use this recipe to make stuffed eggplant, tomato and peppers.

Rice mixture
500gms baby Zucchini, stalks trimmed, washed
1/2 cup egyptian rice , washed and drained
1/2 tomato-finely chopped
1 tbsp olive oil
1 pc MAGGI cube
2 tbsp fresh corrainder leraves-finely chopped
2 tbsp fresh parsely leaves-finely chopped
2 tbsp fresh onion spring-finely chopped
1 tsp garlic paste
2-3 tbsp lemon juice
1/8 tsp black pepper powder
1/4 tsp dry mints
1/4 tsp arab mix spices
1/4 tsp cinnamon powder

sauce mixture
1ps MAGGI cube
1/4 tsp dry mints
1/4 tsp arabic mixed spices
1/4 cup tomato paste
700 ml water
1-2 tbsp lemon juice
Lebanese bread, to serve
Natural yoghurt, to serve

Hallow the zucchini, wash well and set aside.
In a large saucepan combine rice, spring onion, spices, garlic, parsely, corainder, lemon juice, dry mints, MAGGI cube, black pepper, arabic mixed spices, olive oil, cinnamon powder and tomato.
Stuff the zucchini with the rice mixture.
Fill each zucchini shell about three-quarters full with the rice mixture and arrange in a casserole with a single layer.
Cover with sauce mixture.
Place plates on top of the zucchini to press them down.
Cover and simmer over low heat for 1 hour or until zucchini and rice are very tender and soft.
Divide among serving dishes and pour over broth.
Serve with bread and yoghurt

WARAQ ENAB/ STUFFED GRAPE LEAVES

Dolma/ Warak Enab/ Yabrak or Yalanji is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Egypt, Albania, Algeria, Azerbaijan, Armenia, Jordan, Syria, Lebanon, Palestine, the Balkans, Greece, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yabrak, Yalanji(Arabic: يلنجي )or Warak enab mehshi (in Arabic ورق عنب محشي) is a same.
It's an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally. Yalanji/ dolma/ warak Enab/ Yabrak is an appetizer dish mostly served at Lebanese, Syrian and Jordanian famous restaurants.
The stuffing may or may not include meat. Stuffed Grape Leaves can be served as a side dish or a main dish. At restaurants it is usually served as a side dish, but when cooked at home it is mostly considered as a main dish. Warak enab is famous in Lebanon, Syria, Jordan, Palestine, Egypt and Iraq.
Here is a step by step my recipe on how to make a vegetarian warak enab.
Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese and Syria.

1 jar vine/grape leaves
2 1/2 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
1/2 cup lemon juice
1/2 teaspoon arabic mixed spices
2 cubes MAGGI chicken cube
2 tbsp olive oil
1/4 cup fresh parsley, finely chopped
1/4 cup fresh corrainder leave, finely chopped
1/4 cup fresh spring onion, finely chopped
1/2 tsp black pepper
1/4 tsp cinnamon
1 medium sized tomato, chopped
1 tsp dried mint

Dip/ soften the vine leaves in boiling water for 1 minute, remove and set aside.
Wash rice and mix with all teh ingredients.
Open the vine leaves on a board one at a time.
Put 1 tsp of the mixture on the center of each leave, fold in 2 sides to the middle then roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
Repeat until finish all the leaves or the stuffing.

Place the vine leave in the bottom of a saucepan, then put the stuffed leaves on top, Put whole garlic.
Sprinkle with MAGGI cubes and add water.
Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
Cook on slow heat for about 1 hour when the leaves are well cooked.
Remove vine leaves carefully from pot/pan.
Cool fingers in cold water to facilitate handling the hot rolls.
Arrange on platter.
Serve hot/cold.

HARISEH/ BASBOUSA II- SEMOLINA CAKE WITH SYRUP

HARISEH/ BASBOUSA II- SEMOLINA CAKE WITH SYRUP

"Basbousa", is a typical middle-eastern dessert with Semolina as a main ingredient. Also, unlike the traditional way of making cakes, this is unique as it uses a sugar syrup topping for a plain cake, which in fact induces the softness, flavor and sweetness to the cake. Also, almonds and lemon juice are an important part of the traditional recipe. As I'm not too huge a fan of lemon flavor in my cakes, I cut down on the lemon juice a little and added Rose essence instead as I thought it would give a nice aroma and a mildly sweet taste that would accentuate the recipe. The result, a perfectly moist and healthy cake with a distinct taste, flavor and texture.
They love to eate basbousa with turkish/ arabic/ khaleej coffee after a meal. They are just enough to add that extra "umph" to a meal. The syrup is not too sugary because you can control how much sugar/ syrup you need, but sweet enough to satisfy a sweet tooth.

Syrup
2 1/4 cups sugar
1 1/2 cups water
1 lemon juice
1 tbsp lemon zest
1 tbsp rose water
1 tbsp orange blossom water
Prepare the syrup first.
Dissolve sugar in water in a medium saucepan.
Add lemon juice, lemon zest, orange blossom water and rose water, bring to a boil. Once the syrup begins to boil reduce heat and allow to slowly boil for about 8-10 minutes.
Remove from heat and set aside.

Cake Ingredinets
2 cups semolina
1/2 cup fresh milk
1 cup sugar
1 stick butter, softened
1 cup plain yogurt
1 1/2 teaspoon vanilla extract
1 tablespoon baking powder
1 tablespoon baking soda
2 eggs
blanched split almonds

Preheat oven to 180-200C degrees.
Lightly grease and flour a 9x12 baking dish.
Cream together butter and sugar in a mixing bowl.
Add eggs and vanilla.
In a separate bowl, combine semolina, baking powder, and baking soda, slowly add to butter and egg mixture.
Stir in milk and yogurt.
Pour mixture into baking dish and smooth with spoon.
Take a butter knife and make diagonal lines from left to right and complete to make a diamond shapes.
Place an almond in the center of each diamond.
Bake for 25 minutes.
Remove cake from oven and pour syrup over cake until no more can be absorbed.
Allow to cool for 20 minutes.
Serve immediately.

AWAMMEH ( ARABIC DUMPLING)

Awwamah atau awamat adalah salah satu dessert arab yang amat popular di negara timur tengah tak kira musim dan paling mendapat sambutan hebat tak kala dmenjelang bualan Ramadhan Al Mubarak.
Ianya dihidangkan bersama kopi pahit/ turkish coffee sesudah selesai solat tarawikh sambil lepak- lepak berehat menonton Tv bersama keluarga atau bersama teman- teman.



AWAMMEH/ ARABIC DUMPLING

2 1/2Cawan tepung gandum
secubit garam
1/4 camt baking soda
2 1/2C Plain yogurt
1/2 camt dry Yeast*
1 camb gula*
1/4 Cawan air suam*(bancuh bersama hingga berbuih)

Minyak untuk menggoreng terendam

Syrup/ air gula
2 cawan gula
1 1/2 cawan air
1 camt orange blossom water
1 camt rose water
1/2 biji lemon, perah jusnya
secubit safron
1 camt lemon zest
Masak kesemua bahan untuk syrup hingga mendidih dan gula larut, lebih kurang 5-7 minit, ketepikan sebentar.

Adunan Awameh
Campurkan tepung, garam dan baking soda ke dalam mangkuk besar.
Masukakn campuran yeast dan yogurt.
Kacau hingga sebati, tutup manggkuk adunan dengan kain lembab.
Biarkan hingga naik dua kali ganda.
Gorengkan adunan seperti nak buat sekodok hingga golden brown.
Bila dah golden brown keluarkan dari minyak dan masukkan ke dalam syrup dan rendamkan beberapa saat..lagi lama anda rendam lagi manis la awammeh tu.
Dengan menggunakan penapis cepat- cepat tapiskan awammeh dan air gula .
Lydia hanya rendam beberapa saat saja, kalau ikut yang ORI mereka rendam dalam 1 minit. Perggghhhhh... Pekak telinga makan manis giler..pandai- pandailah adjust ya..
Atau boleh dituangkan sedikit air gula atas awwameh tak payah rendam dalam air gula pon ok sebba cara tu pon selalu Lydia buat.
Atau kalau tak mo air gula/ syrup leh guna madu asli atau madu/ gula kurma (dates syrup).
Sedia untuk dihidangkan panas- panas ngan kopi pahit/ turkish coffee

Note:-
I'm using instant flour jer sebab malas tapi kalau anda tak de instant flour ikut jer resepi di atas, insha'Allah menjadi..
Lebihan air gula jangan di buang leh guna untuk next time..simpan dalam air tight container dan simpan dalam peti sejuk.

UM ALI

Om Ali, Umm Ali atau Um Ali adalah puding kegemaran di Middle East tak kira waktu lebih- lebih lagi time bulan posa ni. Di Egypt, Lebanon, Syria, Saudi Arabia dan beberapa negara Middle East, Om Ali adalah dessert yang paling popular dan mudah di dapati di mana- mana tak kira di hotel- hotel besar sampailah ke restoran kecil mahupun supermarket.
Um ali dalam bahasa arab di terjemahkan kepada bahasa melayu adalah Ibu kepada Ali atau Mak Ali la.. kenapa namnya gitu tak tahu la pulak..hehhehe..
Bahan utam Oum Ali ni adalah lapisan filo atau pun puff pastry, yang disirami dengan susu yang dicampurkan air bunga- bungaan, ditaburi kekacang, kelapa kering, rempah ratus serta kismis dan ceream.
Ada juga sesetengah orang buat Um Ali ni menggunakan paratha segera ataupun Croissants sebagai penganti filo/ puff pastry..
Kalau U olls nak tahu rasanya jom tengok resepi mudah ni, buat dan makan baru tahu rasa yang sebenar kerana nak explain pon tak tahulah, kena rasa sendiri baru tahu. Ianya lembek perlu di cedok untuk makan dan di hidangkan suam atau panas..

UM ALI
Bahan A
3 cawan air
1 cawan susu tepung
125ml Thick cream
1 1/4 Cawan gula
1 camt rose water
1 camt orange blossom water

Bahan B
1 paket puff pastry

Bahan C
whip cream

Bahan D (taburan)
Raisins
Almond flake
pistachios
cinnamon powder

Bakar (Bahan B)puff pastry dalam oven selama 20 minit hingga golden brown pada suhu 200C.

Sementara menunggu puff pastry masak, campurkan kesemua Bahan A ke dalam periuk dan masak dengan api yang perlahan hingga sedikit mendidih..
AWAS jangan sampai hangit kat bawah tu..
Kacaulah selalu ya. Bila mendidih sedikit cepat- cepat matikan api.
Bila puff pastry dah masak, keluarkan dari oven, biarkan sebentar sehingga sejuk sedikit.
Koyak/ carikkan separuh dari paff pastry tadi terus ke casserol atau pyrex yang bersaiz besar atau individual/kecil dengan saiz yang kecil/medium.

Tuangkan sedikit susu panas tadi hingga teremdam kesemua puff pastry.
Taburkan sedikit raisin, almond flakes adn cinnamon powder, jika suka boleh ditaburkan sedikit kelapa kering juga di atas adunan tadi.
Biarkan ianya terendam selama 5 minit dan masukkan baki paff pastry tadi berserta baki susu.

Ulangi proses pertama tadi dengan membuat lapisan kedua dengan menaburkan baki paff pastry dan susu.
Taburkan sedikit raisin, almond flake dan cinnamon powder, kalau suka boleh juga di taburkan sedikit kelap kering.
Biarkan lagi selam 5 minit.

Selepas 5 minit sapukan sedikit whip cream ke atas puding tadi dan taburkan dengan pistachios dan almond flakes.
Bakar dalam oven yang telah dipanaskan selama 20 minit hingga keperangan.
Keluarkan dari oven dan bolehlah dihidangkan suam atau panas..
SELAMAT MENCUBA..

FREEKE

Freeke also spelled freekeh, freeka or freeki is a famous main dish in Lebanon, Syria, and Jordan. Try this wonderful freeke recipe
Freeke (sometimes spelled frikeh) or farik (Arabic: فريكة‎) is a cereal food made from green wheat that goes through a roasting process in its production. In Syria Freekeeh will be serve with roasted lamb/beef, shakriya (yogurt suop with meat and potatoes) and pine nuts is once of my favourite family dishes.

Freeke

1kg mutton
1 inch fresh ginger
1 stick cinnamon


2 pcs bay/laurel leave
3-4 pcs cardamom pods
5-6 pcs black papper corn
water

2 cups of freekeh corn
1 pc MAGGI chicken/beef/mutton stock
3 tablespoons ghee
2 laurel leaves
Pinch of cardamom
pinch of cinnamon
pinch of black pepper
4 cups water/stock
salt to taste
pine nuts for garnishing

Heat 1 tbsp of ghee over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side before stirring it (about 3-5 minutes). Stir the meat and add just enough water to cover (about 1L+-), then add the cinnamon, cardamom, ginger, black pepper and bay/laurel leave. Bring it up to a boil, then put the lid on, and turn it down to a simmer. Cook for about 45-60 minutes or until the meat is tender, stirring occasionally and adding water if necessary.Reserve stock
and set meet aside

Put 2 tbsp ghee in the casserole under meduim fire,fry the Freeke corn (after it's well rinsed), until it's dry. Add all the spices and keep stirring for few minutes. Add the mutton stew to the Freeke corn. When the stew starts to boil, cover the pan, decrease the fire to low, and cook for 30 minutes until the freeke corn is well done.

Fry the almonds and pine nuts until they get a golden color. When the Freeke is ready poutit into the serving dish and add the roasted mutton over it and sprinkle with pine nuts.

Enjoy your freeke with Shakriye sauce/ soup.

Meat in Yogurt Sauce (Shakriye)

Assalamualikum salam sejahtera semua. Hari ni dah 2nd day of Ramadhan di tanah arab. Menu hari ni memang lain sikit bagi yang tak biasa ngan rasa dan bau dry yogurt ni memang tak leh makan laaaa...
Kali pertama di hidangkan makanan ni kat umah kakak ipar memang tak leh jalan la ngan rasanya sebab Lydia memang bukan pengemar yogurt tambah lagi yogurt kering ni memang sikit bau la. Sebenarnya Shakriyr ni adalah asas sup yogurt saja. Ianya selalu di hidangkan bersama Roz Shariye atau Freeke ataupon Burgul sebagai makanan utama lunch. Tapi hari ni Lydia masak shakriye buat hb berbuka makan ngan Freeke dan fatush salad..



Meat in Yogurt Sauce (Shakriye)

2 camt ghee
500g meat/lamb, trimmed of fat and cubed
1 kiub beef stock
1 helai bay leaf
2 cloves garlic- crushed
500 ml liquid jameed (dry yogurt)
Salt secukup rasa
a pinch of dry mints
air secukupnya untuk merebus daging
Panaskan ghee dalam periuk, masukkan daging dan gorengkan hingga light golden brown.
Masukkan bawang putih dan saute' hingga naik bahu saja.
Masukkan air, bay leave dan rebuslah daging hingga lembut, tambah air jika perlu.
Masukkan jameed dan beef cube ke dalam rebusan daging.
Biarkan mendidih di atas api yang kecil.. kacau selalu.
Bila dah mendidih masukkan dry mints dan matikan api.
Sedia untuk dihidangkan dengan Roz Shariye atau Freeke.