Mains
ChefDalida Zaiter
How to Make Fried, Grilled, and Boiled Fawari'gh
Fawari'gh made at home in a delicious recipe, with three different serving methods! It is essential to follow the highest standards of hygiene before you start stuffing the fawari'gh, and the rest is very easy!
Fawari'gh is one of those recipes that requires skill to prepare, and cleanliness is the most important thing, because it is the secret to the success of this traditional dish!! It is commonly eaten boiled, but have you ever tried it fried or grilled before?! Here is this wonderful recipe
Ingredients
Start here, then move straight into the method.
- 1 kilo cleaned lamb fawari'gh
- seasonings for boiling the fawari'gh
- Filling
- 1 kilo rice for stuffing
- half kilo finely ground minced meat
- 2 finely chopped onions
- 1 teaspoon crushed garlic
- 2 chopped tomatoes
- 1 cup cooked chickpeas
- parsley, a pinch
- hot chili powder, to taste
- a pinch of cinnamon
- a pinch of white pepper
- a pinch of black pepper
- a pinch of cumin
- a pinch of seven-spice
- salt, to taste
- You can also make Fatteh al-Fawari'gh
Method
Follow the cooking sequence without leaving the page.
- In the first stage, make sure to buy the fawari'gh clean, then wash them again at home, soak them, and rub them with lemon, vinegar, and salt several times to make sure they are ready for cooking
- Mix the filling ingredients... after washing and draining the rice, of course... add it to the minced meat and the rest of the ingredients and mix
- Turn the fawari'gh inside out and start stuffing, so that the outer side of the fawari'gh becomes the inside
- Place them in a pot, cover with water, and boil for 1 1/2 to 2 hours... and of course add the seasonings to the boiling water (except the cinnamon stick so the water does not change color)Timers: 120 min
- Once the fawari'gh are cooked, serve them boiled, or you can fry them in oil in a pan or grill them in the oven to give them a grilled flavor
Recipe tags
MainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Fatteh al-Fawari'gh
- Beef Roast
