35. Recipe: Rice Bidfeen
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Rice Bidfeen
Ingredients:
3 lb. rump of lamb with bones (boneless beef can be substituted)
2.5 lb small onions
1.25 lb rice (soaked)
3 tsb cumin
1/2 tsp spices *
8 oz. soaked chickpeas (or Garbanzo beans)
11 oz. butter
3.5 tsp salt
3 pts water (9pts if "American" rice is used)
Cut meat into medium-sized pieces. Melt butter in a pan and fry the meat and
bones till they are a golden brown. Lift meat and bones into a pot and add
salt, pepper and water and allow to boil for about an hour. In the meantime,
fry the onions and chickpeas in the same butter in which the meat was fried,
until golden brown. Add onion, chickpeas with the butter to the boiling meat.
Add cumin and spices. After the meat is done, remove a large portion of the
meat, onions and chickpeas and put them aside. Add the rice to the water
and remaining meat. Cook rice until it's done.
When ready to serve, put rice in a platter and arrange the meat and onions that
were put aside on top of it.
Yogurt can be served on the side.
* A mixture of cinnamon and hot and sweet peppers.
Continue to:
My Books
