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Rishtat Borma

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Description Edit

Ingredients Edit

Dough for dry pasta (you can use linguine broken into 2cm pieces)


  • 250 grams dry meat (ghideed) or fresh lamb or beef (seasoned with about 1/2 tsp garlic, turmic, hot red pepper)
  • salt
  • 3 tblsp dohn al ghedded (fat from dried meet), oil or ghee
  • 1/2 cup hommos (chick peas)
  • ½ cup Fool Yabis ( dry broad beans)
  • 1 tblsp adas (green lentils)
  • 2 tsp hilba ( feenugreek seed)
  • 2 filfil ( hot pepper)
  • 2 tblsp tomato paste
  • ½ tsp filfil ahmar (hot red pepper powder)
  • 1/4 tsp bzaar (turmic)
  • 4 chopped garlic cloves
  • ½ tsp kosbor (coriander) and krwiya (careway) shibt (dill optional)
  • 1 tblsp dry habak (basil) (optional)
  •  Large Onion diced

Directions Edit

  1. flour, water and salt are mixed and leave for 10 minutes. Put alghiddedd and its dohn in a large pan, add the Onion, hommos, fool, addas, hilba, tomato paste ,tomato, spices an fry for 5 minutes, then add 3 cups of water. Make the rushta by cutting flat dough into thin pieces ( like match sticks) and ad it to the above mixture. Finally add garlic, kosbor and krawiya. Keep stir from time to time.

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