مچبوس اللحم

Brown the onion with a pinch of salt and rose water until it reaches the desired color.

Add the ghee and stir until the onions are softened, then add the finely ground spices and saffron infusion.

Once the spices are fragrant, add the cooked crushed palm kernels and soaked currants and stir for five minutes, then set the mixture aside.

In another saucepan, put the meat with lukewarm water on the fire, and when the exhalation appears, discard it.

Add the chopped onion and the correct spices

Cover the pot and cook until the meat is cooked through.

Remove the meat from the pot and place it in an oven tray, sprinkle it with salt and brush it with the rosewater and saffron infusion, then place it in the oven to brown.

In another saucepan, put the drained boiling water, add salt to taste, then add the washed and soaked rice.

Leave the pot uncovered until the rice has absorbed all the water.

Reduce the heat, add the rose water and saffron infusion, sprinkle with cardamom, and spread the filling on top of the rice.

Cover the pot and simmer for 25 minutes until ready to serve