Homemade | Meat Urseya with Tarsha & Ghee

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

spices

🥗Healthier: fresh spices

💰Cheaper: bulk spices

Fresh spices enhance flavor without added cost.

Wash the raisins well and put them in a pot with some water.

Boil the raisins for 15 minutes and let them cool down completely until soft.

Add margarine and spread the garlic.

Add the chopped raisin mixture and 1 teaspoon of cinnamon.

Add the juice of one lemon (or unsalted cactus as a substitute) and mix the ingredients.

Let it boil over high heat for 10 minutes, then reduce to low heat until it thickens.

Add 1 tablespoon of honey (or sugar as a substitute) and 1 tablespoon of ghee, then leave on low heat until it becomes darker and thicker.

In a pressure cooker, add the meat, salt, and 1 tablespoon of cardamom with 1.5 liters of water.

Boil until the meat separates from the bone and obtain the soup.

Mince the meat and add 3.5 liters of soup and water, adjusting based on the rice type.

Bring the soup to a boil and add the rice, cooking until the rice is tender but not overcooked.

Add the meat back in, close the lid, and simmer on very low heat for about an hour or more.

Mix the rice and meat together using kneading or wooden scoops until well combined.

Finish by adding 1 tablespoon of cardamom and skim ghee, then serve with Tarsha.

Cooking Techniques

Equipment Needed

Spice Level: