Roz merga hamra (Steamed rice): Difference between revisions
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|description=This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a couscoussier | |description=This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a couscoussier | ||
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<!-- /seo --> | <!-- /seo -->This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a [[couscoussier]]. However, if you have one, then do use it! | ||
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|TotalCalories = 5563 | |TotalCalories = 5563 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 1 hour 20 minutes | |CookTime = 1 hour 20 minutes | ||
|Image = [[Image:Roz merga hamra (Steamed rice) recipe.jpg|alt=Electus]] | |Image = [[Image:Roz merga hamra (Steamed rice) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">That's a meaty rice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Looks like comfort food</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rice|#rice]] [[Special:Search/stew|#stew]] [[Special:Search/muslin|#muslin]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/onion|#onion]] [[Special:Search/paprika|#paprika]] [[Special:Search/butter|#butter]] [[Special:Search/tomato|#tomato]] [[Special:Search/carrots|#carrots]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/fry|#fry]] | ||
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Latest revision as of 13:32, 4 October 2022
This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a couscoussier. However, if you have one, then do use it!
| Roz merga hamra (Steamed rice) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Calories per serving: | 927 |
| Ready in: | 1 hour 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 1st November 2012 |
|
Best recipe reviewThat's a meaty rice 4/5 Looks like comfort food |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 5 tablespoons oil
- 900 g lamb, beef or veal, cut into 5 cm cubes
- 1 medium onion, finely chopped
- Garlic to taste, finely chopped
- 1 teaspoon paprika
- ½ teaspoon harissa
- ½ teaspoon baharat
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 large tomatoes, peeled and chopped
- 1 tablespoon tomato purée diluted in 75 ml water
- 2-3 carrots, scraped and cut into 1 cm rounds
- 1.2 litres water or light meat stock
- 2 bay leaves
- 500 g long grain rice, washed thoroughly under cold running water
- 2 medium courgettes, sliced into 1 cm rounds
- 2 potatoes, peeled and cut into 5 cm pieces
- 50 g butter
Method
- Heat the oil and a large saucepan and add the meat, onion and garlic and fry for about 5 minutes, stirring often.
- Stir in the paprika, harissa, baharat, salt, pepper, tomatoes and tomato purée and fry for 2-3 minutes.
- Add the carrots, water or stock and bay leaves and bring to the boil.
- Place a muslin lined colander over the top of the saucepan.
- Pour some boiling water over the rice and put it in the colander.
- Cover, reduce the heat and simmer for about 45 minutes, occasionally stirring the rice.
- Add the courgettes and potatoes to the stew.
- Cut the butter and stir into the rice.
- Continue to cook, covered, for a further 15-20 minutes until the meat, vegetables and rice are tender, stirring the rice from time to time.
- Spread the rice over the bottom of a large serving dish and arrange the stew over the top.
Variations
In Tunisia they would sprinkle 2-3 tablespoons of grated cheese, such as Parmesan or Cheddar, on the top of the stew.
Chef's notes
I would use a very loose weave muslin for steaming the rice or it will not cook. Alternatively, steam the rice in a chinois without lining with muslin. I will advise further about making this using a couscoussier.
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