Rishtat Borma
(Bean and Dried Meat Stew) Recipe
Origin: Libya Period: Traditional
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Ingredients:
500g flour
1 tsp salt
300g dried meat (eg jerky or biltong) [ghideed]
1/2 tsp salt
3 tbsp dhon al ghedded (meat drippings)
150g dried chickpeas (hommos)
75g dried broad (fava) beans (fool yabis)
1 tbsp dried lentils (adas)
2 tsp fenugreek seeds (hilba), crushed
2 dried red chillies (filfil)
2 tbsp tomato purée
2 tomatoes, chopped
1 onion, chopped
1/2 tsp fresh red chillies, chopped (filfil ahmar)
1/2 tsp bzaar
4 garlic cloves, finely chopped
1/2 tsp coriander seeds, ground (kosbor)
1/2 tsp caraway seeds, crushed (krwiya-shibt)
1 tsp dried mint (habak)
Rishtat Borma
(Bean and Dried Meat Stew) Preparation:
Method:
Combine the flour and salt in a bowl then add just enough water to bring the mixture together as a stiff dough. Knead until smooth and elastic then set aside to rest for 10 minutes.
Meanwhile add the dried meat and meat drippings in a pan. Heat until the drippings melt then add the onion, chickpeas, broad beans, fenugreek seeds, tomato purée,tomato, chillies, and bzaar. Fry the ingredients for 5 minutes then add 750ml water. Bring to a boil then add the 1/2 tsp salt and reduce to a simmer.
Turn the dough onto a work surface and flatten with the palm of our hand. Cut the dough into thin matchstick-like pieces and add to the stew along with the coriander and caraway seeds. Simmer for about an hour, or until the beans are tender then add the mint and serve with rice or couscous.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes using Chillies... More recipes using Beans and Pulses...
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Other recipes with meat and beans as primary ingredients:
Deep-fried Sweetbreads
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