RCI-VG.004.1138.001
Rishtat Borma
Rishtat Borma from the Recidemia collection
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- ½ kg
- 1 unit
- 1 unit
- dry meat (ghideed) or fresh lamb or beef (seasoned with about 1/2 tsp garlic250 gramsturmic, hot red pepper)
- 1 unit
- tblsp dohn al ghedded (fat from dried meet)3 unitoil or ghee
- hommos (chick peas)1/2 cup
- Fool Yabis ( dry broad beans)½ cup
- tblsp adas (green lentils)1 unit
- hilba ( feenugreek seed)2 tsp
- filfil ( hot pepper)2 unit
- tblsp tomato paste2 unit
- filfil ahmar (hot red pepper powder)½ tsp
- bzaar (turmic)1/4 tsp
- chopped garlic cloves4 unit
- kosbor (coriander) and krwiya (careway) shibt (dill optional)½ tsp
- tblsp dry habak (basil) (optional)1 unit
- Large Onion diced1 unit
Method
1
Combine flour and salt in a large mixing bowl, then gradually add water a little at a time, mixing continuously until a firm, smooth dough forms.
10 minutes
2
Knead the dough on a lightly floured surface until it becomes elastic and no longer sticky, then cover with a cloth and allow it to rest.
15 minutes
3
Pinch off small pieces of dough and roll them between your palms or against the work surface to form thin, elongated strands roughly the thickness of a matchstick.
20 minutes
4
Spread the rolled dough strands in a single layer on a large tray or flat surface and allow them to dry slightly before roasting.
15 minutes
5
Heat a dry heavy-bottomed pan or griddle over medium heat and add the dough strands in batches, stirring and tossing them frequently to ensure even toasting.
12 minutes
6
Continue roasting the strands until they turn a uniform golden-brown color with a nutty aroma, being careful not to let them burn.
8 minutes
7
Remove the toasted strands from the heat and spread them on a tray to cool completely before storing or using in your desired preparation.
10 minutes