موسوعة

وصفة تحضير لحم بالبرقوق سهلة وسريعة

    With easy steps, a quick-cooking recipe for plum meat, where the plum meat dish is one of the main and distinctive dishes in Morocco. A favorite dish of soup and a delicious salad, that’s why we show you a quick and easy way to prepare a prune meat dish at home.

    How to make plum meat at home:

    We offer you a different and distinct group of recipes that are easy to prepare and quick to prepare in order to prepare the meat with plums in the shortest time and with the least effort, and your success in implementing these recipes depends successfully by following the components of each recipe and the clear preparation steps.

    First: a distinctive and quick way to prepare meat with plums:

    Prune Meat Ingredients:

    • Two kilograms of lamb, cleaned well and cut into medium-sized pieces.
    • Twelve large size garlic cloves with garlic cloves finely with a garlic grinder or through an electric blender.
    • Two tablespoons of fine cinnamon powder.
    • Two tablespoons of fine powdered turmeric.
    • Four medium size cinnamon sticks.
    • Two tablespoons of fine powdered ginger.
    • Two tablespoons of fine powdered black pepper.
    • Four tablespoons of corn oil or sunflower oil.
    • Two tablespoons of a medium size of favorite vegetable ghee.
    • A small spoonful of highlighter.
    • A whole bunch of medium size fresh green parsley.
    • One tablespoon of dried green coriander.
    • Two tablespoons of dried saffron.
    • Two tablespoons of table salt, and you can increase or decrease the amount of salt as needed.
    • Four large white onions, peeled well, and cut into medium-sized pieces, then mix with an electric mixer on high speed until it is finely chopped.
    • A kilogram of dried plums.
    • Six tablespoons of white, unground sugar.
    • Four tablespoons of a large size of almonds, divided into two parts, frying them well with a little oil or ghee in a suitable frying pan.
    • Four tablespoons of a large size of sesame.

    How to prepare:

    Boil the meat:

    • Prepare a medium-sized bowl suitable for preparing pieces of meat.
    • Add the ghee to the pot, put the pot over a medium heat, and wait until the ghee heats up well, add to the hot ghee the pieces of meat, stir the meat pieces with the ghee well for about five minutes.
    • Then add to the bowl: fine powdered cinnamon, fine powdered ginger, powdered black pepper, highlighting, an appropriate amount of table salt as needed, saffron.
    • Stir all the ingredients together well so that the pieces of meat mix with the spices well. Keep stirring on medium heat for a sufficient period of no less than ten minutes, so that the color of the meat changes a little, the water dries up, and all the ingredients are completely mixed with each other.
    • Then add to the pot five to six large size cups of water, stirring all the ingredients well with water, leave the meat pot on medium heat and wait until all the ingredients boil well, then transfer the pot over a slightly lighter heat, then put a tight lid on the pot.
    • Leave the meat bowl on the fire long enough until the pieces of meat are well cooked, for a period ranging from sixty minutes to approximately ninety minutes, taking into account the stirring of all the ingredients from time to time.
    • Remove the pot of meat from the heat after making sure that it is cooked and fully cooked.

    Plum sauce (plum mixture):

    • Prepare a medium and deep bowl for the plum mixture.
    • Add to the pot three large cups of water, put the pot on a medium heat, then add the plum water after washing it well, and cut it into medium-sized pieces, wait until the water boils well, then transfer the pot to a low heat.
    • Leave the bowl of water and prunes on the quiet stove long enough, until the prunes absorb well the water, and the mixture becomes very cohesive, taking into account the stirring from time to time.
    • Then add to the pot two large cups of the previously prepared meat broth, stir all the ingredients together until well combined, and wait until all the ingredients boil well.
    • Leave all the ingredients to boil for five minutes, then add to the bowl the white sugar and the finely ground cinnamon, stir all the ingredients well, and leave the bowl on a quiet fire, stirring well all the ingredients from time to time, until you get a plum mixture with a cohesive, caramelized texture.
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    Serving the plum meat platter:

    • Prepare a serving dish suitable for serving the plum meat dish.
    • Add to the dish the boiled meat pieces that have been well cooked, then add the plum pieces to the boiled meat.
    • Regularly pour the plum mixture or the prepared sauce over the meat.
    • Sprinkle an appropriate amount of sesame on top of the meat dish with plums, with chopped almonds.
    • Serve the plum meat dish hot.

    Second: How to make meat with prunes and dried apricots:

    Ingredients for making prunes and dried apricots:

    • Two kilograms of beef, cleaned and washed well.
    • Four medium-sized white or red onions, finely chopped through an electric mixer.
    • A large cup of corn oil or sunflower oil.
    • Appropriate amount of table salt as needed.
    • A small spoonful of highlighter.
    • A small spoonful of fine powdered ginger.
    • A small spoonful of finely ground turmeric powder.
    • A small spoonful of saffron.
    • Medium size sticks of cinnamon.
    • liters of lukewarm water.
    • Half a kilogram of dried plum pieces.
    • Half a kilogram of dried apricot pieces.
    • Two large cups of white sugar.
    • Four tablespoons of fine cinnamon powder.
    • Eight large size eggs.
    • An appropriate amount of ginger.
    • 2 large cups coarsely chopped almonds, toasted well (for garnish).

    How to prepare:

    Processing of meat cuts:

    • Prepare a deep pot suitable for boiling and ripening pieces of meat.
    • Put an appropriate amount of oil in the pot, put the pot on a medium heat, wait until the oil is heated well, then add to the hot oil the chopped onions.
    • Stir the chopped onions with the oil hot long enough until they are golden brown, then add the chopped onions to the pieces of meat, stir the pieces of meat with the onions for a sufficient period of not less than ten minutes approximately, or until the pieces of meat are well browned with the onions, and their color changes The water dries up completely.
    • Then add to the bowl an appropriate amount of table salt, highlighting, a spoon of ginger powder, a spoon of turmeric powder, a spoon of saffron.
    • Stir all the ingredients together for about five minutes until all the spices are mixed with the meat pieces well, then add to the pot an appropriate amount of water, stir all the ingredients well, and wait until the water boils well, then put a tight lid on the pot, and move the pot Simmer until the meat is well cooked.
    • Stir all the ingredients from time to time, and leave the meat bowl on low heat for a sufficient period of not less than ninety minutes approximately, so that the pieces of meat are well settled.
    • Remove the meat bowl from the heat after making sure the pieces of meat are well cooked.
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    Prepare the plum balls:

    • Prepare a small bowl to boil the plum pieces.
    • Wash the plum well, remove the seed and cut it into a suitable cat, then put it in a bowl containing an appropriate amount of water.
    • Put the pot of prunes and water over a medium heat, and leave the pot long enough for it to boil and become soft.
    • Prepare a suitable strainer, and then begin to filter the plums from the water well.
    • Prepare a small bowl, add boiling white sugar, then add the boiled plum pieces to the sugar, stir the plums with sugar long enough, then add the cinnamon powder.
    • Stir all the ingredients together until they become a homogeneous mixture with a cohesive texture, then start forming the mixture into small balls.
    • Put the ginger in a suitable bowl, then put the plum mixture balls with the ginger, so that the plum balls with the ginger are well covered.

    Preparing the apricot mixture:

    • Prepare a deep and small pot, put the pot on a medium heat, then add an appropriate amount of water to the pot.
    • Add to the water the dried apricots after washing them well, leave the apricots with water on the fire long enough until they are boiled well and become soft.
    • Then add to the apricots, white sugar and ground cinnamon, stir all the ingredients together well and quickly until you get a caramel-like mixture.
    • Remove the bowl of apricot mixture from the heat and set it aside.

    poach eggs:

    • Prepare a small pot, put the pot on medium heat, and add an appropriate amount of water to boil the eggs.
    • Wait until the water boils well, then add to the boiling water the eggs, leave the eggs with boiling water for a sufficient period of ten to fifteen minutes approximately until the eggs are well cooked.
    • Remove the pot from the fire and pour the water over the eggs.
    • Cool the eggs, then begin to remove the shell, and divide it into two equal halves.

    Serve the meat dish with prunes and dried apricots:

    • Prepare a serving dish suitable for serving the meat with prunes and dried apricots.
    • Add to the dish the boiled pieces of meat, so that they are evenly distributed, then add the plum balls that were prepared before.
    • Then add the apricot mixture, taking care to distribute it well in the dish
    • Finally, add the boiled eggs on the edge of the dish, so that the dish is decorated with it.
    • Sprinkle the top of the meat dish with prunes, dried apricots, and toasted almonds.
    • Serve the meat dish with prunes and dried apricots hot with a dish of rice cooked in the preferred way, or with sauteed vegetables, or with a delicious pasta dish. It can also be eaten with your favorite bread, soup or salad.

    Third: How to make a Moroccan tagine with plum meat:

    Ingredients for making a Moroccan tagine with plum meat:

    • Two kilograms of beef, washed and cleaned well.
    • Two medium-sized white onions, mixed with an electric mixer on a high speed for a long enough time until it is finely chopped.
    • Two tablespoons of olive oil.
    • Two tablespoons of fine turmeric powder.
    • A small spoonful of finely ground black pepper.
    • One small spoonful of finely ground ginger (powdered).
    • Two tablespoons of table salt, and you can increase or decrease the amount as needed.
    • Two tablespoons of mixed meat spices.
    • Quarter of a teaspoon of saffron.
    • ½ cup large size green zepton, cut into strips.
    • ½ cup large almonds, cut in half, toasted well.
    • Two tablespoons of white honey.
    • Two tablespoons of finely ground cinnamon.
    • Twelve prunes, removing the seeds from the prunes, and cutting them in half.
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    How to prepare:

    Processing of meat cuts:

    • Prepare a deep bowl suitable for leveling the pieces of meat.
    • Add the olive oil to the pot, put the pot on a medium heat, wait until the oil heats up well, then add the chopped onions to the hot oil, stir the onions with the oil well and continuously so as not to burn, leave the onions on the fire until they brown well.
    • Add to the pan the beef pieces, stir the pieces of meat with the onions for a sufficient period of no less than ten minutes, so that the water drains from the pieces of meat well, and so that the pieces of meat with onions are well browned.
    • Add to the bowl an appropriate amount of table salt, thyme, ground ginger, ground cinnamon, various meat spices, stir all the ingredients together until they mix well with the pieces of meat, then add a small amount of water.
    • Wait until the water boils well, then transfer the pan to a low heat, stirring occasionally for all the contents of the pot, and leave the pan on the low heat long enough until the meat is cooked and the pieces of meat are well cooked.
    • After making sure that the meat pieces are fully cooked, and the water is completely dry, take the pan away from the fire, and you can add a little water again, if the water has dried up in the pan, and the pieces of meat are not cooked yet.
    • Then add the olive slices to the meat pieces, stirring all the ingredients together until well mixed.

    Preparing the plum sauce:

    • Prepare a deep bowl suitable for watering the plum pieces.
    • Put the pot on a medium heat, add an appropriate amount of water to the pot, enough to boil the plums, then add the plum pieces.
    • Leave the pot of prunes on the fire long enough for the prunes to boil well.
    • Prepare a suitable colander, and then start filtering the plums from the water after making sure that they are boiled.
    • Put an empty pot on a medium heat, then add to the pot the boiled plum pieces, with white honey and finely ground cinnamon, stir all the ingredients together for two minutes.
    • Then add an appropriate amount of broth, stir all the ingredients together, and leave the pot on the fire until it boils well, taking into account the stirring from time to time.
    • Leave the pot on the fire to boil long enough so that all the ingredients are well combined, and until you get a homogeneous mixture and coherent well.

    Preparing the Moroccan tagine with plum meat:

    • Prepare a suitable casserole for preparing the recipe.
    • Put the tagine on a medium heat, add the meat mixture that has been well cooked, taking into account the distribution of meat pieces evenly and evenly in the tagine.
    • Then add the plum mixture to the meat pieces so that it is evenly distributed over the meat pieces.
    • Leave the casserole on the fire for about ten minutes, on a low heat, until all the ingredients are well combined.
    • Take the casserole away from the fire, and sprinkle the roasted almonds and sesame on top.

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