How to make main dishes

Main dishes are the dishes that form the basis of lunch or dinner tables on holidays or special occasions. These dishes often include multiple and varied types of foods, including chicken, meat, fish, pasta, and others. In this regard, with the approaching month of Ramadan and the desire to diversify the preparation of these main dishes, we have chosen to provide you with a look at how to prepare a group of the most delicious dishes that we have chosen for you.

Mansaf

Ingredients

Two kilograms of lamb with bones.
A tablet of jameed milk.
a cup of milk.
Two kilograms of washed and drained rice.
A quarter cup of roasted almonds.
Three loaves of shrak bread.
Onion.
A quarter cup of roasted pine nuts.
Three leaves of laurel.
Two cardamom seeds.
A teaspoon of black pepper.
Cinnamon sticks.
For frying:
- tablespoon of oil.
- Onion cut into wings.

Setting method

We soak the jameed in water overnight until it softens before we cook it.
To prepare the taqliyya, fry the onions in oil over medium heat until they wilt, remove them from the heat and leave them aside.
Put the soft jameed with its water in an electric blender, mix it until it dissolves well, filter it, put it in a pot, and add milk to it to reduce its saltiness.
We put the milk mixture on the fire, stirring constantly, until the milk boils. Remove it from the heat and leave it aside.
We put the meat on the fire in a pot, cover it with water, leave it until it boils, and remove the foam that forms on the surface of the water.
Add to the meat (cardamom seeds, onion, cinnamon sticks, bay leaf, and black pepper) and leave it on the fire until the meat is cooked, then remove the meat from the pot and reserve its broth.
We put the meat pieces and half of the stock we have on the milk mixture and put the pot on the fire.
We leave the mixture of milk and meat to boil on the fire for ten minutes, add the frying pan to it and remove it from the heat.
To cook rice, put four tablespoons of ghee or oil in a pot on the fire, fry the rice a little, add two tablespoons of salt to it, stir and add water, leave the mixture until it boils, reduce the heat, and cover the pot until the water evaporates and the rice is cooked.
To serve, we place the bread in a serving tray, pour the remaining meat broth over the bread, spread the rice over the bread, place the pieces of meat on the surface of the tray, decorate the surface with nuts, put the milk in a deep dish, and add it to the rice when eating.

Ability

Ingredients

Six cups of basmati rice.
Three chickens.
Fifteen cloves of peeled garlic.
A cup of half-boiled chickpeas.
One tablespoon of cinnamon.
Two large onions, coarsely chopped.
A teaspoon of green cardamom.
A teaspoon of spice.
Two teaspoons of turmeric.
Half a teaspoon of black pepper.
salt.
A cube of chicken broth.
Nine cups of chicken broth.
For chicken marinade:
- Two teaspoons of sweet spice.
- Onion cut into slices.
- A teaspoon of black pepper.
- Two tablespoons of olive oil.
- Two tablespoons of lemon juice.
- A tablespoon of paprika.
To decorate:
- Half a cup of vegetable oil.
- Fried almonds or pistachios.

Setting method

We put the chicken in a pot on the fire, cover it with water, add a small amount of salt, and the onion cut into slices, and leave it on the fire until it is cooked. Remove the chicken from the broth, put it in the oven tray, and reserve the broth.
We season the chicken, add salt, season it with lemon juice and olive oil, put the tray in the oven, and leave the chicken until it browns.
We put the oil in a pot over medium heat, add the garlic and onions, and stir well until they wilt. Add the chickpeas and stir for two minutes.
Add the chicken broth, add all the spices, and leave the mixture on low heat for a quarter of an hour, until the garlic is cooked.
Add the chicken stock cube, and after fifteen minutes, add the rice, cover it with water, and leave the rice on the fire until it is cooked.
Pour the rice into a serving dish, put the fried chicken on it, and decorate the top of the dish with fried almonds or pistachios.

The Ozzie

Ingredients

For meat:
- Two leaves of laurel.
- Three kilograms of lamb with bones.
- Half a teaspoon of black pepper.
- Five cardamom pods.
- salt.
- Half a teaspoon of white pepper.
- Whole onion.
- Cinnamon stick.
- Water as needed.

For rice:
- Two cups of peas.
- Three cups of American rice, washed and soaked overnight.
- A cup and a half of crushed pistachios.
- salt.
- Four hundred grams of minced beef.
- Four tablespoons of vegetable oil.
- Three finely chopped onions.
- A teaspoon of seven spices.
- A teaspoon of black pepper.
- A teaspoon of sweet pepper.
- A teaspoon of mixed spices.
- Half a tea spoon of cinnamon.

Setting method

To prepare lamb:

fish hunter

Ingredients

Two cups of basmati rice.
Three pieces of fish fillet.
Salt and white pepper.
a cup of flour.
Two cups of onions, cut into thin slices.
Two teaspoons of black pepper.
One tablespoon of turmeric.
Four cups of water.
Roasted almonds.
Four tablespoons of olive oil.

Setting method

Sprinkle the fish with white pepper and salt, and dip it in flour.
Heat three tablespoons of olive oil in a frying pan, add the fish, and stir until it is done.
Transfer the fish to a plate and add a tablespoon of olive oil to the pan.
Place the onions in the pan and fry them for five minutes until they wilt and take on a dark colour.
Add four cups of water to a large pot, bring it to a boil, and add the turmeric, onion, black pepper, and salt.
Stir the mixture well, add half the amount of fish we have, and continue stirring for five minutes.
Then we add the rice and the toasted almonds, leave it on medium heat for fifteen minutes, and add our remaining fish on top.
We close the pot and leave it on the fire for twenty-five minutes, then pour the sayadiya into the serving dish.