Shakreyah Recipe (yogurt with meat)

Preparation time : 25 minutes

Cooking time : 1 hour, 30 minutes
Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Butheina Alnounou

  bossynounou@yahoo.com