Put some butter in a pan and fry the pieces of meat one after the other. Then put this in a saucepan and fill it up with water until the meat is covered. Halve onions, add salt, kadarmom, a little cumin, the 7 spice mixture and a bay leaf. Let everything simmer for about 5 hours. You can also prepare this a day in advance.
the toasted bread
Shred Arabic bread into large pieces and spread on a baking sheet. Pour garlic powder and salt over it and drizzle some oil over it. Mix everything together and roast in the oven until golden brown.
the tomato salsa
For the tomato sauce, put some oil in a saucepan and add the pressed garlic. Fry this and add 4 tablespoons. Deglaze the vinegar. Passed tomatoes and a little tomato paste and season with salt, pepper and cumin. Briefly bring to the boil and remove the meat from the broth and continue cooking in the sauce.
Wash rice and set aside. Then first fry the vermicelli in oil and margarine until golden brown. Add rice, deglaze with stock and water. Add a little salt. Bring everything to the boil and then turn the temperature down to the lowest level. When the water is gone, the rice is done. Do not stir while doing this!
and now we are layering
Now the exciting part begins. We are now layering the food. First the bread. Spread some broth over it. Then spread the rice on top, pour some sauce over it, garnish pieces of meat over it and drizzle again with sauce. * Bon appetit *
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.