The Most Popular
recipes of Eid
Mrouziya
Ingredients
2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup honey
1/4cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins
Directions
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an
appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has
thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice,
Raisins and Almonds.
Tabuli
Ingredients
1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice
Directions
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.
Biryani
Ingredients
500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Method
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton
pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons
ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp
garam masala and salt to taste. When the ghee separates from the mixture, add one and a
half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the
whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and
salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on
a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir,
Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a
thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with
half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of
rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice
with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire.
Serve hot. |
