Orzo casserole method – Orzo casserole with habra meat

Orzo meat casserole with beef

the ingredients

• Three cups of sparrow tongue.
• A tablespoon of mixed spice.
• Two tablespoons of salt.
• Two large onions, chopped.
• A tablespoon of ghee.
• Ten whole black peppercorns.
• Cinnamon stick.
• Five hundred grams of beef.
• A teaspoon of cumin.
• Four large tomatoes.
• Crushed cloves of garlic.

How to prepare

• Prepare a high-edge tagine dish.
• Place the orzo tongue in a wide skillet over a medium heat, and stir with a wooden spoon until it becomes light golden in color and fragrant.
• Pour the roasted orzo into the casserole and sprinkle with cinnamon, salt and pepper.
• Cut the meat into medium-sized pieces using a wide knife.
• Put the ghee in a wide skillet over medium heat until hot.
• Add the pieces of meat, stir until it becomes golden and dry, then distribute the pieces of meat on the tongue of the bird.
• Add the onions in the pan and stir with the cumin, salt, and spices for a minute or two, then distribute the onions over the meat and the bird’s tongue.
• Cut the tomatoes into quarters using a sharp knife.
• Blend tomatoes, 3 cups of water, and garlic in a blender on medium speed until smooth sauce.
• Distribute the tomato sauce on the bird tongue in the casserole, then cover the casserole, or cover with aluminum foil.
• Install a mesh rack in the center of the oven, and preheat the oven to 180 ° C.
• Place the tagine in the oven for a hundred and twenty minutes, until the meat is tender and the bird tongue becomes sugary.

Orzo’s tongue casserole

the ingredients

• Sparrow tongue cup.
• Three cups of broth.
• salt and pepper as needed.
• Quarter kilogram of veal meat cut into cubes.

How to prepare

• Bring the broth to a boil in a saucepan over high heat, and add the meat, salt and pepper.
• Reduce the temperature, and leave the mixture on a low heat until the meat is tender.
• Add orzo’s tongue to the mixture and let it come to a boil, then transfer the mixture to the tagine mould.
• Place the tajine in a medium heat oven until the broth is absorbed and browned.

Orzo’s tongue casserole method