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طريقه التحضير |
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Mince beef twice and mix with onion, lemon juice, salt and pepper. |
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Mold into fingers about 5-7 cms long and 2 cms in diameter. |
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Brush pot with fat and put meat in a nice order cheeck by jowl then grease kufta with fat and repeat with another layer of meat. |
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Put over very slow flame and cook until the meat loses all its juice, then increase heat to maximum to reduce the liquid. |
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To make sure all meat fingers are well fried, you can shake lightly. |
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Prepare a piece of burning-red charcoal. |
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With your hand, make a hole in center of the pot and toss in the charcoal. |
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Cover, let beef stew for further 4-5 minutes, discard charcoal, and serve beef on bed of parsley. |
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المقادير
