Syrian Basmashkat Ramadan dish is considered as a popular original and authentic Levantine dish that differs in the way it is served, some of them serve it with red sauce, and some of them serve it over the tahini fattah.
Syrian Basmashkat Ramadan dish
The basmashkat dish is one of the recipes that are rich in benefits and vitamins, and with the addition of tomatoes, it is an integrated recipe that contains iron and vitamin A - C tomatoes and stimulates the function of the kidneys.
For the meat ingredients:
- 2 Pounds of beef cutlets
- 2 Cups of lean meat
- 1 Medium finely chopped onion
- 2 Grains of finely chopped tomato or grated
- 1 Teaspoon of mixed spices
- 1/2 Teaspoon of salt
- 1 Tablespoon of ghee
- 1/2 Cup of boiled rice
Ingredients for the sauce:
- 2 large onions, chopped
- 2 Grated tomatoes
- 2 Tablespoons of tomato paste
- 1 Maggie cube
- 1/2 Tablespoon of mixed spices
- 1 Tablespoon of ghee
- 2 Cups of rice
- 3 1/2 Cups of water
- 1 Tablespoon of salt
- 3 Tablespoons of mazola oil
- Start with the meat; place the onion in small pieces in a frying pan and sauté with a little bit of oil for a few minutes, then add the meat and the spices, while constantly stirring, until the meat becomes tender.
- Mix the boiled rice with the minced meat
- Roll out the slices, pound them with meat hammer, and butterfly very well; then cut them into large sections
- Distribute a little of the spices and rice and wrap them in an organized layer on the butterflied meat and upon completion; wrap a thread around the slices tightly
- Repeat the same process with all of the butterflied meat sliced
- Sauté the meat rolls for about 3 to 4 minutes
- Immerse the beef rolls in water and let simmer for about 30 minutes
- In another pan, cut the onions into slices and sauté with a little quantity of oil or ghee, until they wilt slightly wilted
- Add the chopped tomato, spices, maggi cube, tomato paste and water and let simmer on a medium high heats to thicken for about 10 minutes
- When the sauce thickens up, put the meat slices on top and leave it for about 20 minutes to simmer
- In a third saucepan, sauté the rice a little, then add the water and salt until the rice is tender
- Layer the rice in a bowl and turn it over with a serving dish
- Loosen the thread tied on the Basmashkat and cut the basmaskat; then pour in a little quantity of sauce
- Sprinkle the onion on top, then serve and enjoy your dish!
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