Maysoun Rabie's ozy and kallia | Bleader

Thursday, March 8, 2007

Maysoun Rabie's ozy and kallia

Posted By on 03.08.07 at 10:09 PM

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This week's Food Issue features a recipe for green beans and lamb (scroll down) from Maysoun Rabie of City Noor Kabab. Here are a couple more simple home-style recipes. The first is a lamb and rice dish with vegtables; the second is an even simpler sauteed meat dish.

Maysoun Rabie’s Ozy

2 carrots, chopped
2 c peas
2 lbs coarsely ground lamb
1 whole onion
1 pinch white pepper
1 pinch curry powder
1 pinch "mixed spices" (see story)
½ TBS. olive oil
2 c long grain or basmati rice
3 cloves garlic
1 tbs chopped cilantro
1 c water
pinch saffron (or turmeric)

Wash rice in several changes of water, then cover with water and soak with saffron for 15 minutes. Boil carrots for 20 minutes. Add the peas after 5 minutes. In a skillet, sauté onion until translucent. Add white pepper, curry powder, and mixed spices. Add meat. Add water, cover, and simmer for 15 minutes. Drain peas and carrots and add to skillet. Add the oil to a separate skillet and sauté garlic and cilantro for a few minutes. Add the garlic, cilantro, and rice to the meat, peas and carrots, cover and simmer for 20 minutes. Serve with yogurt.

Maysoun Rabie’s Kallia (with chicken, lamb, or beef)

1 lb chicken breast, lamb, or beef chuck in small chunks
2 whole tomatoes, sliced
1 onion, sliced
pinch white pepper
pinch curry powder
pinch seasoned salt
½ jalapeno, chopped
4 cloves garlic, chopped
1 tbs cilantro, chopped

Wash the meat and pat it dry. Simmer in skillet with ½ cup of water for ten minutes. Add the tomatoes and spices. Add the oil to a separate skillet and sauté garlic and cilantro for a few minutes. Add to meat and tomatoes. Cover and simmer for 20 minutes. Eat with pita bread.

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