Direktlänk till inlägg 24 juni 2014

Ab-ghosht

Av Ava Azari - 24 juni 2014 11:00

Ab-goosht 


Materials: 

Saucepan

Jar of water

Meat tenderizer


Ingredients:

1dl chickpeas 

1dl small-sized white beans 

One big onion or two smaller 

Water 

630g Veal with bone 

Salt

Pepper 

Garlic powder

Turmeric

 

  1. First 1dl of each of the chickpeas and white beans should be placed in a saucepan.

 

 

 2. Then the onion should be pealed and cut into halves and added into the saucepan. 

 


 3. Then water should be added until it covers the peas and beans but not necessary the onion. The stove is turned on low heat. 

 


 4. Then salt and white pepper powder should be added to the saucepan. This seasoning should be done after own taste. 


 


 5. The meat package is collected and the meat is sliced into smaller pieces.

 


 6. The meat is then placed into the saucepan. The heat is then increased to the middle degree and the food is left to sjuda until the onion is soft and has cooked completely. 


 



 7. The onion is then picked out of the saucepan and placed into a bowl. The onion is then smashed with a meat tenderizer. The smashed onion is the added to the saucepan again. 

 




 8. Now turmeric and garlic powder are added by own desire. 


 



 9. The food is then left to cool with the same heat (middle-heat) until the meat has cooked. It will take approximately 1-2 hours but it depends on the chosen meat. 


 



10. As soon as the meat has cooked properly the heat should be turned off and the food is ready to be served. For eating ab-goosht first each person should first be served with the broth/bouillon. A spoon is then used to collect the water which is then poured into individual bowls. To this bouillon bread is added, but traditionally noon-sangack is used, which is an iranian bread. The bread is then divided into smaller bits and added to the bowl and the first part of ab-gossht is ready to be eaten. For the second part, the meat from the saucepan is added to empty bowls. The remaining in the saucepan which is the chickpeas and white beans is smashed directly in the saucepan until all the chickpeas and beans are properly smashed. This mixture is then divided between the bowls and eaten together with the meat, bread(noon-sangack) and iranian cream yoghourt. The meat could also be smashed with the chickpeas and beans if you don’t want to eat it separately.

 
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