Lebanese rice caster
Instructions
02103 CASTER LEBANESE RICE INGREDIENTS 4 PEOPLE 1 kg or chard leaves, 250 g of lamb or beef, natural yoghurt 1 l, 20 g of dried mint leaves or powder, 10 g of pepper, 150 g of rice, salt.
PROCEEDINGS wash away the leaves of coasts and let boil for five minutes in boiling salted water.
Drain and dry them by holding them well separated.
In a bowl mix the minced meat of lamb or beef, rice, salt and pepper.
Now fill each leaf with a little compound.
Wind and stops the rolls so that during cooking may not leave the filling.
Place the rolls in a pan covered with water and let Cook to moderate flame for about 20 minutes turning them until they often.
Add the salt and dried mint.
When cooked, remove from heat and let cool.
You can serve hot or cold accompanied with the yogurt sauce to which you added a bit of chopped garlic.
