SULTAN RESHAD RICE

6 servings

2 glasses rice,

3 glasses water,

6 tablespoons butter,

200 gr. minced meat,

1 1/2 tablespoons margarine,

2 medium size tomatoes or

2 tablespoons tomato paste,

i small onion,

1 slide of dry bread (without crust),

2 teaspoons salt,

1/2 teaspoons sugar,

1/2 teaspoons pepper

Wash the rice. Cover with warm water and let cool. Wash 3-4 times and drain well.

Melt the butter in a saucepan. Add the rice and brown for 10 minute. Add water, salt and sugar. Cover and cook on medium heat until the water evaporates. Let stand on very low heat.

Soak the bread in water. Squeeze the excess water out. Crumble and add to the minced meat, together with grated onion, salt and pepper. Knead for 5 minutes. Roll in the palms of your hands into tiny balls.

Melt the margarine in a saucepan. Lightly brown the meatballs. Add peeled and chopped tomatoes or tomato paste. Cook for

5 minutes. Add 1/3 glass of water. Cook for 15-20 minutes.

Mix the rice with a wooden spoon. Heap it onto a round serving dish. Make a hollow in the middle. Fill it up with the meatballs. Serve at once.
Sultan’s Market – 210 Photos – Middle Eastern – West Town … Ltf

Fahriye’s Kitchen: January 2009 Ltf