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Al-Qidra Al-Khaliliya Al-Qidra is one of the most famous dishes in Hebron.



Al Qidra Al Khaliliah tops the list of the ten distinctive and favorite dishes of most people, as it contains a high nutritional value, and it is a very healthy dish due to its rich ingredients that are beneficial to the body.

Preparation time: 30 minutes.

Cooking time: two hours.

 Quantity: 6 persons.

Level: easy.


Ingredients a kilo of fresh lamb cut into medium-sized pieces. A kilo of medium grain rice (Egyptian rice). A large head of garlic.

 Six cinnamon sticks. Two tablespoons of municipal ghee. Salt, to taste-. A teaspoon of fine cinnamon. Pinch of black pepper.

300 grams of chickpeas ripe love. Nuts for decoration (roasted almonds and pine nuts). Preparation: Wash the meat well and put it on the fire until it is completely cooked.

Soak the rice in warm water for about a quarter of an hour.

 Bring the cooking pot (the cooker) and put a spoonful of municipal ghee in it, then add the whole peeled garlic and leave it on the fire with stirring until it turns slightly red. Add the cooked meat to the garlic and stir slightly until the meat takes on a garlic flavor.

Then add the chickpeas to the bowl, stirring them a little. Add cinnamon sticks, salt and spices mentioned in the ingredients.

Leave all the ingredients on a low heat for ten minutes, closing the bowl well, so that the materials are homogeneous with each other. Put the meat broth on the fire and let it heat up. Bring the pot (clay pot) or alternatively, an airtight container, grease the pot with a little ghee. Bring the pot in which the meat and the rest of the ingredients are from the fire, take all these ingredients and drain them from the ghee, keep it, and put them in the pottery in an orderly manner.

 Bring the soaked rice and drain it well from the water and pour the ghee that you kept from draining the meat, then stir it with each other until it takes the taste, and add a little salt with the rice, then pour the rice into the pot without moving.


Slowly add the meat broth to the pot until it submerges a little, then close the pot well, and put it in the oven to mature on a medium temperature for about half an hour (note: the oven must be turned on from the bottom before placing the pot inside for a short period).

After that, take the pot out of the oven and pour it into a flat bowl, decorate it with delicious nuts, and serve the pot with several types of salads, such as the mixed vegetable salad, and the yogurt salad with cucumber.


 Spices Capacity

 Preparation time: 30 minutes.

Cooking time: two hours.

Quantity: 4 persons.

Level: easy.


the components


Meat 500 grams of meat cut into cubes. A large onion. Half a teaspoon of black peppercorns. Cinnamon stick. a tablespoon of salt. Four bay leaves. Rice two cups of Egyptian rice or meze. Four tablespoons of oil. A cup of boiled chickpeas. A large tomato. A whole head of garlic and a tablespoon of mixed spice. Half a tea spoon of cinnamon. A teaspoon of turmeric. Teaspoon salt. quarter tea spoon of black Peper. teaspoon crushed cardamom


How to prepare


Put the meat, onions, black peppercorns, cinnamon sticks, salt and bay leaves in a saucepan on the fire.

On a medium heat, add water to the meat and leave it until it is completely cooked. Strain the broth from the spices and keep it hot. Wash the rice several times well, then leave it to soak for half an hour. Put the oil in a large saucepan and add the boiled meat over it, stir it for a few minutes over a medium heat and leave it on the fire until the meat is cooked. Add chickpeas, tomatoes, and let them for several minutes. Add the mixed spice mixture, cinnamon, turmeric, salt, pepper and cardamom to the meat and chickpea mixture. Drain the rice from the water, add it to the meat, and stir for a few minutes.


Take a large cooking pot, and place the rice and meat mixture on its bottom. Preheat the oven to 180°C. Pour the meat broth over the rice until it is completely covered, and put the whole garlic in the middle of the rice. Cover the pot with its lid if there is no lid with aluminum foil.

Put the pot in the oven, for an hour to an hour and a half, until the rice is done. After about 40 minutes, check the broth, add more broth if the rice is dry.


Tips You can use basmati rice, but it will take less time to ripen. You can replace the ghee with butter or oil. Salt depends on desire, by reducing or increasing it.

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