زهرة باللبن

We put vegetable oil in the pressure cooker, then add the meat and stir it a little before adding water and removing the scum.

We add the spices (onion, bay leaves, cardamom) and cover the pot, then let it whistle and continue cooking for 30 minutes.

We fry the cauliflower in a pan with vegetable oil until it turns golden, then transfer it to a strainer and add salt, black pepper, and cumin.

In a pot, we place half a head of jameed with two cups of yogurt and turn on the heat until it boils.

We add the meat broth to the yogurt, then add the cauliflower and meat, stirring them together while adding salt, black pepper, and cumin, and let them boil for 15 minutes.

We finely chop half a head of garlic, then fry it in ghee until it turns golden, and add it to the cauliflower in yogurt before serving.