Stovning from Halep (Aleppo in Syria)

Ingredients for Stovning from Halep (Aleppo in Syria)

Instructions for Stovning from Halep (Aleppo in Syria)

To prepare the Stovning from Halep (Aleppo in Syria) recipe, please follow these instructions:

! NOTE! It's unwise to cook for more than 1 day. !!
Dishes with larger amounts of peppers taste like wet cardboard the next day.

Cooking.

The day before: Put Garbanzos in soft for 12 hours or more; I spend a day.
Carefully study the recipe for boiling bulgur and prepare preparation.
Study the recipe for cooking lentils.
Remember, there is a broth in the boiler water

On the day: Cook Garbanzos for an hour in plenty of water with 1 broth.
Brown the onions at the same time - pick up with hollow spoon.

The lamb cut is cut into small cubes 1½-2 cm
Bring the small-cut meat into small portions at a time in ample oil preferably in cast iron panes or panes. Sprinkle with cinnamon and pepper - pick up cloves gradually.

Stir peppers for a few minutes (DO NOT burn).
Add meat + browned onion + tomato + cumin + coriander.
It becomes very viscous and must boil for approx. 10 min.
When Garbanzos are ready, the boiler water is poured into a bowl of electricity. like.
Add Garbanzos and then so much boiled water to meat etc. Almost covered.
Småkoge approx. 1 hour.

While the dish boils, Bulgur is cooked.
In addition to a broth dice there must be a handful of raisins and also a little chopped almonds in the cooking water.

If lentils are used, they should be boiled in broth soup over very weak flare and carefully monitored when they otherwise grow into porridge.

Serve with boiled bulgur and lentils or possibly. rice.