Rice and peas

Syria, Greece, Turkey, Jordan, and Egypt are the Original homeland of peas and the people of these country are considered the first who began to eat it.

 Rice and peas or peas and rice is a traditional Syrian recipe and famous for its wonderful taste and the pea is purely healthy, because everything is fresh. It’s clean, fresh, delicious.

 The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. Rice and peas are vegetarian and, together,they make up a complete protein

Rice and peas is often served with pine nuts and flaked almonds, there are lots of ways to cook rice an’ peas, and this traditional dish serves as basic meal.

Ingredients:

300 g beef or lamb mince

1 cup long rice

1 big cup of peas

3 carrots peeled and diced

1/2 cup vegetable oil

Salt and pepper

1 Chicken Maggi Cube

A sprinkling of pine nuts and flaked almonds

Preparation

1- Heat the oil in a pot over medium-high heat.

2 – Add the meat and let it brown on all side and stir the meat until it is almost dry and put aside.

3 – Rinse the rice and drain until the water runs clear.

4 Cook the carrots until tender, then combine the carrots, peas and some pepper with the rice. Add a 2 cup of hot water to the mixture and 1 Chicken Maggi Cube, then cook on a medium heat for 15 minutes.

 5 – Take a small bowl and put a sprinkling of pine nuts and almonds in the bottom. Then add a layer of mincemeat, followed by a layer of the rice, carrot and pea mixture, and cover with a plate. Hold the bowl and plate together and quickly turn upside down. Leave for one minute to settle and then remove bowl to reveal portion.

6 – Serve hot with salad and yoghurt with cucumber and min

H.Z