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Kubba Apricot

2012-08-10
Kubba Apricot
  • Yield : big dish
  • Servings : 6
  • Prep Time : 40 m
  • Cook Time : 30 m
  • Ready In : 1:10 h

Ingredients

  • • 10 fried kebbeh loaves.
  • • 1kg of green broad beans pieces , small sized.
  • • 400g of lamb shanks, chopped into pieces.
  • • 2-3 minced leaves of chard.
  • • A bunch of green coriander.
  • • 3-4 garlic cloves.
  • • 1 1/2 a kg of goat yoghurt.
  • • 2 tablespoons of corn flour.
  • • 1/4 a cup of vegetable oil to fry broad beans.
  • • 1 teaspoon of salt, a sprinkle of condiment.

Methods

Step 1

• Shake yoghurt and filter it, then cook it with melted in 3/4 a cup of water corn flour.

Step 2

• Put meat pieces in a pot that contains 3 cups of water.

Step 3

• Cover the pot and leave it on the heat for 30-40 minutes.

Step 4

• Mince coriander, wash it and filter it.

Step 5

• Crash garlic with a sprinkle of salt.

Step 6

• Put vegetable oil in a pot on a medium heat and fry broad beans in it for 10 minutes.

Step 7

• Add coriander, garlic and minced chard leaves and stir the mix.

Step 8

• Add cooked yoghurt to the meat, and when boiled, add kebbeh loaves carefully to the contents of the pot to avoid crumbling.

Step 9

• Pour the mix of broad beans, coriander and chard on yoghurt.

Step 10

• Leave the mix on heat for 5 additional minutes, then serve it.



By AleppoFood team

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