Preparation

The first thing to do is to leave the chickpea in sufficient water overnight.

The next day, we discard that water and place the chickpeas in a pot with new water and a little salt, leave them at medium heat until they are cooked (do not let them cook too much).

While the chickpeas are cooking, we will prepare the ground meat in a very simple way, we will sauté an onion with a little butter, we will add the ground meat, it can be beef or lamb; then we will condiment it with the baharat, a little salt and pepper, and we will let it cook at medium heat for an estimated time of 15 minutes.

Now, we must caramelize the other onion. To do this, we add a spoonful of butter in the frying pan and we incorporate the onion, after 4 minutes we add 2 spoonfuls of sugar, a spoonful of vinegar and a pinch of salt. We will let it cook until it gets the expected caramelization.

To finish, we put the 4 cups of beef broth in a pot, when it boils add the 2 cups of rice and let it cook at medium heat until the amount of liquid is reduced and the rice grain is cooked.

When the rice is almost ready to finish cooking, add the chickpeas and the ground meat. Once again, add a little barahat, a little salt if necessary and mix well.

Finally, place the caramelized onion on top and cover the pot to finish cooking with the steam.

You can decorate your plate with fried pita bread. This gives it a crunchy texture that is simply delicious.

Bon appétit

All the images in this publication are my own, captured with the lens of an Apple iPhone 7.