2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arabic cuisine is one of the oldest in the world. A characteristic feature of Arabic cuisine is the use of lamb for the preparation of main dishes.
To prepare steaks in Arabic you need 500 grams of lamb, 3 tablespoons of flour, 3 eggs, 1 onion, 1 teaspoon of citric acid, 1 teaspoon of dried green spices to taste, pepper and salt.
The meat is cut into five pieces, pounded and marinated for two hours in a mixture of citric acid, pepper, salt and green spices.
Add the finely chopped onion and the meat marinade to the beaten eggs. Melt the steaks in the egg, bread them in the flour and fry them in hot fat.
Then arrange the steaks in a pan, pour over the remaining eggs and bake for twenty minutes. Serve with boiled rice.
Lamb with peas in Arabic is prepared from 500 grams of lamb, 800 grams of canned peas, 2 carrots, 3 tablespoons of tomato paste, 2 tablespoons of flour, salt to taste, 2 cubes of vegetable broth.
Fry the peas, add the tomato puree, then add the lamb, cut into pieces and pre-fried.
Add the broth dissolved in a little water. The meat is stewed over low heat. Before it is finally ready, add the pre-chopped and fried carrots and flour.
Stewed lamb in Arabic is prepared from 500 grams of lamb, 100 grams of dried apricots, 1 onion, 5 cloves garlic, 2 tomatoes, 1 pepper, 1 hot pepper, 4 cloves, black peppercorns, salt to taste.
Fry the meat, without cutting it, in a large pan with hot fat. Fry until golden brown. Onions, garlic, tomatoes, peppers are cut into small pieces and fried.
Add the meat to the vegetables. Add salt to everything, add the finely chopped hot pepper, add all the spices, add cold water so that it covers half of this mixture.
Add the dried apricots and stew everything until ready. When ready, the meat is removed, cut into small pieces, returned to the vegetable sauce and stewed again.
Serve with meat sprinkled with vegetable sauce. Couscous or green olives are suitable for garnish.
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