طريقة تحضير الباسماشكات السورية أشهر أطباق رمضان Basmashkat (traditional ramadan recipe) Hoa Kỳ

لتحضير الحشوة : 3/4 كوب رز 3/4 كوب ماء 200 غرام لحمة ناعمة ملح فلفل أسود بهارات عربية 3 ملعقة كبيرة زيت لقلي اللحمة 1 كيلو لحمة شرحات عجل (فخذ ) زيت نباتي للقلي 1 بصلة حجم متوسط 4 حبات هيل 2 ورق غار ملح فلفل ماء كاف لغمر الباسماشكات 2 ملعقة كبيرة نشا الذرة How to prepare : in a pot cook the meat with vegetable oil and the spices then add the rice, salt,then add the water. When the water starts to dry up, reduce the heat under it, leave it for 3 minutes and close the heat (we want the rice to be half-cooked). To prepare the Basmashkat, we stuff the beef slices with the rice mixture and close them with a kitchen twine, as shown in the video In a pot, add the vegetable oil and make sure that the pot is hot. Fry the Basmashkat for 1.1/2 minutes on eatch side , until it becomes golden in color from all sides. Repeat the process until the amount is finished. Cut the onion into half and fry it with oil as shown in the video return the Basmashkat to the same pot after disposing of the excess oil, cover them with water, add the spices, onions, bay leaf and cardamom. Let them cook after boiling for 7 minutes, then transfer the Basmashkat to a serving plate, then add the cornstarch to 1/4 cup of water, mix it well, then add it to the sauce, with constant stirring,let it boil for 2 minutes, and then it is ready. pour the sauce over the Basmashkat.and it's ready to be served. for filling: 3/4 cup rice 200 g soft meat salt black pepper Arabic spices 3 tbsp veg oil 1 kg veal Vegetable oil for frying 1 onion medium size 4 cardamom beads 2 bay leaves salt pepper water to cook the basmashkat with. 2 tbsp cornstarch

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