How meatpacked works

 

Packed rice, cooked with broth, from famous Kuwaiti eaters, is always prepared on large occasions. 

It is considered a nutritionally integrated meal, as it contains many important nutrients such as proteins and carbohydrates, although it is a high calorie and fat meal so it is not recommended to eat excessively.

The impregnated can be prepared with several additives whether in meat or chicken as well as fish. It also features a variety of spices that add a special taste that distinguishes it from the rest of the Gulf meals prepared with long-grain rice.

Meat Majboos Ingredients

• 2 kilos with bones

• 8 cups washed rice soaked in salted water

• 2-3 potatoes

• 4-5 garlic cloves, sliced

• 4 lomé perforated

• 6 garlic cloves mashed

• 3 cinnamon sticks

• 1 chopped onion

• 2 teaspoons turmeric

• 2 tbsp problem spices

• 2 tbsp lemon juice

• 1⁄2 Spoon Hill

• Saffron threads soaked in rose water

• 2-3 tbsp margarine

• 1-2 tbsp salt

Filler Amounts:

• 8 links, chopped

• 1 cup boiled almonds, divided by longitudinal halves

• 1 cup boiled chickpeas, divided by longitudinal halves

• 3 garlic lobes

• 1 teaspoon coriander

• 1 teaspoon roasted cummins

• 1 teaspoon ground lomé

• 1⁄2 tsp soft hill

• 1⁄2 teaspoon black pepper

• 1⁄2 teaspoon salt

• Impregnated Method

Method Packed Meat

1. In a saucepan, shoot the chickpeas in unsalted water until they are fully mature. After ripening add the salt, then remove the chickpeas from the saucepan and set aside.
2. Wash the meat thoroughly then cut it medium-sized pieces with fat removal.
3. In a deep saucepan, add the meat and submerge with water. Wait until the mix follows and then remove the foam from the face.
4. Add the formed spices, 2 tablespoons of onion and a little turmeric, stir the mixture well.
5. Cover the saucepan and simmer until the meat is cooked (you can add boiling water while cooking when needed) so that at the end there are about 5-6 cups of broth after the meat is ripe.
6. Add salt and lummy and leave the pot on fire for a quarter of an hour.
7. Remove the meat from the pot and keep the stock aside.
8. Wash the potatoes thoroughly before boiling them. As you approach maturity, remove from the saucepan, peel, cut into medium pieces and soak in salted water.

For filling work:

1. In a saucepan over medium heat, redeem the onion and stir until it begins to stick. Sprinkle with water from time to time while continuing to stir.
2. When the onion turns light brown, add 1⁄2 a glass of margarine. Then reduce the fire while continuing to flip.
3. Add the garlic slices, boiled chickpeas, salt, condiment, turmeric and almond then stir the mixture.
4. Add 2 tablespoons of saffron rose water and stir.
5. With the lid on, cook for 5 minutes.
6. Meanwhile, in a saucepan, mix the mashed garlic with lemon juice, salt and spice.
7. Rub the potatoes and meat with the former mix and then sprinkle them with cumin and coriander with soft cardamom and salt.
8. Add potatoes and seasoned meat to the filling bowl on the quiet heat and boil for 10 minutes.
9. Remove the filler from the pot and set aside
10. Just as much as before, preheat 1⁄2 glass of margarine. Lift the potatoes from the fillings and fry them in the saucepan.
11. Set the potatoes aside after removing them from the pot.
12. In the same way, lift the meat from the filler and place it in the same saucepan and reds in the ghee, taking into account not burning the meat, and you can add more ghee when needed.
13. Set the meat aside after removing it from the pot.
14. Wash the rice thoroughly, drain and add the saucepan and call it ghee.
15. In another saucepan, boil the preserved meat stock aside. Then add the boiling stock over the rice saucepan until immersed.
16. Add the lummy and continue cooking the rice over medium heat until most of the water is drunk.
17. Cover the pot and reduce the heat, let it cook about an hour after an hour, taking into account the placement of Saj under the pot.
18. Stir the rice, then place the filler in the middle and bury it in the middle of the rice.
19. Spread the meat and potatoes on the face, sprinkle them with the remaining saffron rose water.
20. Cover the pot again and simmer for 20-25 minutes.
21. When serving, pour the rice into the serving plate and then cover with the filler.
22. On the face, spread the meat and potatoes, then serve hot with the bow sauce

Kuwaiti meatbacks

Kuwaiti meatbacks

• 1 kg large meat pieces with bones

• Juice 1 lemon pill

• 1 teaspoon carnation

• 3 laurel papers

• Flesh seasoning workshop

• 1 hot green pepper

• 1⁄4 teaspoon saffron

• 1⁄2 teaspoon ground hill

• 1 teaspoon water rose

• 1⁄4 teaspoon ground coriander

• 1⁄4 teaspoon ground black pepper

• 1 large onion bead, quartered

• 1 tbsp tomato paste

• 2 cinnamon sticks

• 5 Hill Beads

• 1 tbsp vegetable oil

• Salt workshop

• Colored Orange Food

For rice:

• 3 cups rice, washed and drained

• 1 onion, finely chopped

• 1⁄4 teaspoon white pepper

• Salt, as desired

For fillers:

• 1⁄2 1 cup boiled chickpeas

• 2 onion beads, chopped

• 1 tbsp + 1 teaspoon vegetable oil

• 1⁄4 teaspoon ground lomé

• 1⁄2 teaspoon cinnamon

• 1 teaspoon black pepper

• 1⁄4 cup raisin

• Salt, as desired

How Kuwaiti meatpack works

1. Season the meat with lemon juice and a little salt.
2. In a saucepan, add vegetable oil, cinnamon, cardamom kernels, cloves, bay paper, onions and chillies.
3. Add the meat and stir to heat until the meat changes colour, then season with black pepper, meat condiment and coriander.
4. Add an appropriate amount of boiling water to the meat until immersed.
5. Let the saucepan cook on heat for 40 minutes, until the meat is completely cooked.
6. Remove the meat from the saucepan and drain the stock from the remaining ingredients. Keep the stock aside.
7. Mix rose water with ground cardamom, saffron and a few drops of food color in a bowl.
8. Spread the meat in an oven tray greased with oil and brush with saffron mix, a little oil and tomato paste. Insert the oven tray until the face of the meat is browned.
9. In a saucepan, add the rice and top with the meat stock, white pepper, salt and onion.
10. Allow the rice to cook until the stock is completely drunk and cooked.
11. In a pan on fire, heat a tablespoon of oil and reef with onion until wilted.
12. Add a little water and continue to stir, for two minutes. Add the chickpeas, a teaspoon of oil.
13. Add the raisins and then season the mixture with cinnamon, lomé, black pepper and a little salt.
14. Stir the mixture until completely homogeneous, for 2 minutes.
15. Spread rice in a serving dish and top with meat pieces and filler mix

Saudi Majboub

Saudi Majboub Amounts

• 1⁄2 kg lamb, sliced

• 2 cups long grain rice, washed and drained

• 1 chopped onion pill

• 6 black pepper kernels

• 6 Hill beads, puree

• 2 Bay Paper

• 1 tbsp water rose

• 1⁄4 Cup Oil

• Saffron workshop

• Salt, as desired

How Saudi Majbous Works

1. In a saucepan on fire, heat the oil and then fry the onion until wilted.
2. Add the meat to the saucepan and bay paper, then submerge with water. Cover the pot and continue cooking for one and a half hours.
3. Mix the saffron with rose water and a little water, set aside until the saffron is soaked for half an hour.
4. Add the rice to a saucepan on top of the heat and an appropriate amount of water until submerged. Let it cook for half an hour or until the water drinks and is completely cooked.
5. Drain the stock from the meat saucepan after the meat is ripe and keep it aside.
6. Filter the rice from the saucepan well, add to the meat saucepan and season with salt, add the stock to the saucepan until the meat and rice are soaked together.
7. Keep cooking the pot on fire, which is covered for half an hour.
8. Pour the rose water mix over the pot and cover again.
9. Cook for an additional 10 minutes.
10. Spread the rice in a serving dish and top with the meat pieces.
11. Provide it immediately.