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Rice with Chick Peas (Riz Bi Dfeen):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Rice

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 cups rice
• 2 cups cubed beef or lamb shank
• Several bones from meat
• 2 cups meat broth
• 12 small white onions
• 1/2 cup hummus (chick peas)
• 1 cup samneh (or other shortening)
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon

• Soak hummus overnight. Soak rice half an hour and drain. Cook hummus with two cups water under pressure for 15 minutes. Drain. Melt, in pressure cooker, half the samneh.
• When it smokes add meat and bones. Brown them. Remove and cook onions in same fat until yellow. Remove onions.
• Return meat to pressure cooker, add 2 1/2 cups water, salt and pepper and cook under pressure for half an hour. Open cooker.
• Add onions and half a cup of water. Cook under pressure again, for five minutes.
• Take two cups of broth from the stew and cook the rice in this broth until tender.
• Put some of the meat and onion mixture aside for garnish later.
• To the stew remaining in the kettle, add cooked rice and hummus, and the remaining samneh, melted.
• Serve on large platter garnished with the reserved meat and onions. Sprinkle with cinnamon. Pass Laban as sauce. Stew may be flavored with curry, but this is not typically Lebanese.
• To prepare in open kettle: Brown meat in half the samneh. Remove meat. Cook onions in same fat until yellow.
• Stew meat, hummus with two cups water until tender.
• Add onions. Remove meat and onions. Add rice during last 15 minutes of cooking. Season. Stir remaining melted samneh in at the last.
• Add salt. Serve as above and garnish with the meat and onions.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)