Ruzz Jaari
(Jaari Rice) Recipe

Origin: Libya Period: Traditional

Ingredients:

1l water
2 tbsp butter
1 dessert spoon tomato purée
1 tsp salt
300g brown rice
225g cubed meat (beef or lamb)
1 tbsp kammon hoot

Ruzz Jaari
(Jaari Rice) Preparation:

Method:

Wash the rice thoroughly then drain.

Combine the water, butter, salt, tomato purée and rice in a pan, bring to a boil, reduce to a simmer then cover and cook for 10 minutes. Now add the meat and kammon hoot and stir to combine. Add enough water to come to just under the level of the rice then bring to a boil, reduce to a simmer, cover and cook until the rice is done and the meat is tender (about 30 minutes).

Serve hot.

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