|Photo: Shakreyah with Broad Beans Recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shakreyah with Broad Beans Recipe. Enjoy the good taste of Arabic Food and learn how to make Shakreyah with Broad Beans.
Serves: 6 persons
300 g lamb tenderloin, cut into large cubes
300 g shallots, peeled
4 cups low fat yoghurt or 1 liter
5 tablespoons tahini or 40 g
3 tablespoons corn flour
1 egg white, lightly beaten
1 tablespoon olive oil
300 g broad bean, raw, boiled/steamed
4 cloves garlic, crushed
½ cup fresh mint, chopped
½ cup coriander leaves, chopped
2 cubes MAGGI® Chicken Bouillon or 20 g
½ cup water or 125 ml, hot
2 tablespoons sumac
Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.
Meanwhile, combine low fat Yogurt, Tahini, Corn Flour, and Egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.
Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Add MAGGI® Chicken Bouillon and Water and stir until dissolved. Pour over the yogurt mix and stir.
Drain the cooked beef and baby onion and pour them over the yogurt mix.
Place Cooked Broad Beans on the bottom of a serving bowl, pour over the hot yogurt and meat mixture, Garnish with Sumac and serve with white steamed rice.
From Nestle Family