Directions
- 1Wash the lamb shanks and place them in a pot.
- 2Add yogurt, spices, and garlic to the lamb shanks in the pot.
- 3Wash and place chicken legs in a pot and add spices.
- 4Wash the rice and drain.
- 5Slice the eggplant and cauliflower.
- 6Fry the eggplant and cauliflower.
- 7Arrange the fried eggplant in a bowl to create a circular border.
- 8Place the chicken in the center of the eggplant-lined bowl and add the cooked rice and broth.
- 9Prepare the meat filling, and cut out circles of dough.
- 10Fill the dough circles with meat and bake them.
- 11Combine rice with tomato sauce and spices.
- 12Fry the kibbeh until golden brown.
- 13Prepare two different salads.
- 14Assemble the dish. Add the cooked meat and rice mixture into the bowl, then top with the cooked chicken.
- 15Garnish with almonds and serve with kibbeh and salads.
Ingredients
- 4 lamb shanks
- 1 bowl yogurt
- 1 spoonful spices
- 1 small piece garlic
- 8 chicken legs
- 1 tray spices
- 2 bowls rice
- 3 eggplants
- 1 cauliflower
- 10 slices tomatoes
- 1 sheet dough
- 1 bowl meat filling
- 1 pan oil
- 1 pot broth
- 1 handful almonds
- 6 kibbeh
- 1 handful parsley
- 2 bowls salad
- 1 lemon
Equipment
knifewooden spoonlarge potbowlcutting boardfrying pantongsbaking sheetrolling pin
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