Name: Traditional Kosa (Lamb & Chickpea Stew with Rice)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Veal Belly Meat; Cooked Chickpeas; Rice; Vegetable Ghee; Cinnamon; Labneh (for sauce); Olive Oil; Onion; Salt; Black Tea

المقادير

Veal Belly Meat

Makhzn MnBaladna €12.00 Available

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Cooked Chickpeas

Makhzn MnBaladna €2.69 Available

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Rice

Makhzn MnBaladna €16.99 Available

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Vegetable Ghee

Makhzn MnBaladna €4.89 Available

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Cinnamon

Makhzn MnBaladna €4.99 Available

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Labneh (for sauce)

Al Baraka Store €7.00 Available

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Olive Oil

Al Baraka Store €2.82 Available

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Onion

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Salt

Makhzn MnBaladna €18.99 Available

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Black Tea

Makhzn MnBaladna €5.49 Available

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طريقة التحضير

Start by preparing the meat: Cut the Veal Belly Meat into small, bite-sized cubes. Pat them dry with a paper towel.

Prepare the rice: Wash the Rice Basmati Shawi thoroughly in cold water until the water runs clear to remove excess starch.

Prepare the spice: Break open one of the Date Maamoul Cinnamon Delikit pieces and scrape out the cinnamon powder. Set it aside.

Sear the meat: Heat the Vegetable Ghee Aseel in a large, heavy-bottomed pot over medium-high heat. Once the ghee is shimmering, add the veal cubes. Fry them until they are browned on all sides and have released their juices. (Note: Standard recipes call for sautéing onions, but as onions are not available in this inventory, the meat will be cooked directly in the ghee to develop flavor).

Add chickpeas and rice: Add the cooked chickpeas (Chtoura Garden) to the pot with the meat. Stir gently. Then, add the washed rice to the pot. Mix the rice with the meat and chickpeas to ensure even distribution.

Cook the Kosa: Pour in enough water to cover the rice and meat mixture by about two fingers (approximately 3 to 4 cups of water). Add the scraped cinnamon powder. Cover the pot tightly with a lid and reduce the heat to low. Simmer for about 45-50 minutes, or until the rice is fluffy and fully absorbed, and the meat is tender.

Prepare the sauce: While the Kosa is cooking, take the Cremiges Labneh Kolios and place it in a small bowl. Whisk it with a fork until smooth. Add a tablespoon of water and mix again to reach a pourable consistency.

Serve: Once the Kosa is ready, remove it from the heat. Serve hot in bowls, topped generously with the Labneh sauce. Drizzle with Olive oil - Sidi Hisham.

Beverage: To complete the meal, brew a strong cup of Black Tea Lipton using the hot water remaining in the pot or a separate kettle.