Ru'a'bil-l-lahma
Ru'a'bil-l-lahma Recipe | Delicious minced beef dish from Egypt
Introduction
Ru'a'bil-l-lahma is a traditional Middle Eastern dish that consists of layers of thin bread soaked in meat broth and topped with savory minced beef. This dish is a flavorful and comforting meal that is perfect for any occasion.
History
Ru'a'bil-l-lahma has been a staple in Middle Eastern cuisine for centuries. It is a dish that is often prepared during special occasions and gatherings, as it is a hearty and satisfying meal that can feed a crowd.
Ingredients
How to prepare
- Grease a baking tray and bring the meat broth to a boil. Take one layer of ru'a' at a time, dip it in the boiling meat broth, and line the bottom of the tray.
- Sprinkle with butter and repeat the process to cover the bottom with 3 to 4 layers. Spread savory minced beef with the remaining melted butter and bake it in a preheated moderate oven.
- Once the top browns, flip it over to allow the bottom to brown as well.
- Cut it into sections while it is still hot.
Variations
- For a vegetarian version of this dish, you can substitute the minced beef with cooked lentils or chickpeas for a protein-rich alternative.
Cooking Tips & Tricks
To ensure that the layers of bread are soft and flavorful, be sure to dip each layer in the boiling meat broth before lining the baking tray. This will help the bread absorb the flavors of the broth and create a delicious base for the minced beef topping.
Serving Suggestions
Serve Ru'a'bil-l-lahma hot with a side of fresh salad or pickled vegetables for a complete and satisfying meal.
Cooking Techniques
Baking the Ru'a'bil-l-lahma in a moderate oven ensures that the layers of bread are cooked through and the minced beef is perfectly browned.
Ingredient Substitutions
If you don't have access to thin bread, you can use regular pita bread or even tortillas as a substitute in this recipe.
Make Ahead Tips
You can prepare the layers of bread and meat topping ahead of time and assemble the dish just before baking for a convenient make-ahead meal option.
Presentation Ideas
Serve Ru'a'bil-l-lahma on a large platter and garnish with fresh herbs and a drizzle of olive oil for an elegant presentation.
Pairing Recommendations
This dish pairs well with a side of yogurt or tahini sauce for added creaminess and flavor.
Storage and Reheating Instructions
Store any leftovers of Ru'a'bil-l-lahma in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Nutrition Information
Calories per serving
Each serving of Ru'a'bil-l-lahma contains approximately 350 calories, making it a satisfying and filling meal option.
Carbohydrates
Each serving of Ru'a'bil-l-lahma contains approximately 30 grams of carbohydrates, making it a filling and energy-rich meal.
Fats
With the addition of butter and minced beef, Ru'a'bil-l-lahma is a rich source of fats, providing approximately 15 grams of fat per serving.
Proteins
The minced beef in Ru'a'bil-l-lahma is a great source of protein, with each serving containing approximately 20 grams of this essential nutrient.
Vitamins and minerals
Ru'a'bil-l-lahma is a good source of iron, zinc, and vitamin B12, all of which are important for overall health and well-being.
Alergens
This recipe contains wheat (in the form of thin bread) and dairy (butter), so it may not be suitable for those with allergies to these ingredients.
Summary
Overall, Ru'a'bil-l-lahma is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.
Summary
Ru'a'bil-l-lahma is a delicious and comforting Middle Eastern dish that is perfect for any occasion. With layers of bread soaked in meat broth and topped with savory minced beef, this dish is sure to be a hit with your family and friends.
How did I get this recipe?
I can still remember the exact moment I discovered this recipe for Ru'a'bil-l-lahma. It was many years ago, when I was a young girl living in a small village in the Middle East. My grandmother had invited a group of her friends over for a dinner party, and they had all brought different dishes to share. One of her friends, an elderly woman with a kind smile and a twinkle in her eye, brought a dish that caught my attention immediately. It was a fragrant and savory stew made with tender chunks of lamb, aromatic spices, and a rich tomato sauce. I had never tasted anything like it before, and I knew I had to learn how to make it.
I approached the woman and asked her for the recipe, hoping she would be willing to share it with me. To my delight, she agreed and invited me to her home the following day to learn how to make Ru'a'bil-l-lahma. I was ecstatic and couldn't wait to get started.
The next day, I arrived at her home bright and early, ready to learn the secrets of this delicious dish. The woman greeted me warmly and ushered me into her kitchen, where she had already prepared all the ingredients we would need. As she began to explain the recipe to me, I listened intently, taking notes and asking questions so I could fully understand the process.
We started by browning the lamb in a large pot, allowing it to develop a rich, caramelized flavor. Then, we added onions, garlic, and a blend of spices including cumin, coriander, and cinnamon, which filled the kitchen with a mouthwatering aroma. Next, we added tomatoes, tomato paste, and a splash of broth to create a luscious sauce that would simmer and thicken over the next few hours.
As the stew cooked, the woman shared stories with me about her own childhood and the traditions of her family. She spoke of how this recipe had been passed down through generations, each cook adding their own twist to make it unique. I felt honored to be a part of this tradition and to learn from someone who had so much knowledge and experience in the kitchen.
After several hours of simmering, the stew was finally ready. The lamb was tender and juicy, the sauce thick and flavorful. We served it over a bed of fluffy rice, garnished with fresh herbs and a squeeze of lemon. I took my first bite and was transported back to that dinner party all those years ago. The flavors were just as I remembered – warm and comforting, with a perfect balance of spices and sweetness.
I thanked the woman profusely for teaching me this recipe and promised to cherish it always. She smiled and patted my hand, telling me that cooking is a gift that should be shared with others. As I left her home that day, I knew that I had not only learned a new recipe, but also gained a valuable connection to the past and the people who came before me.
Since that day, I have made Ru'a'bil-l-lahma countless times, each time with a sense of pride and gratitude for the woman who shared it with me. It has become a staple in my own family, a dish that brings us together and reminds us of the importance of tradition and heritage. I am grateful for the opportunity to learn from the wise women who came before me, and I hope to pass on their knowledge and recipes to future generations. Cooking is not just about preparing food – it is a way to connect with our past, our culture, and each other. And for that, I am truly grateful.