Rice with Chick Peas
RIZ BI DFEEN
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.
- 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/s tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
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.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)