Melt the ghee, put it in a pot. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm water, salt, Chickpeas, cinnamon. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves. Add the rice and another 1/2 c of water. Simmer another 1/2 hour. Serve. This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.
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| - Melt the ghee, put it in a pot. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm water, salt, Chickpeas, cinnamon. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves. Add the rice and another 1/2 c of water. Simmer another 1/2 hour. Serve. This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.
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| - Melt the ghee, put it in a pot. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm water, salt, Chickpeas, cinnamon. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves. Add the rice and another 1/2 c of water. Simmer another 1/2 hour. Serve. This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.
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