Saleeg Meat is a dish based on a balanced broth and rice that reaches a smooth consistency, then the milk is gently added. Its success does not require many spices; The most important thing is to separate the doneness of the meat from the setting of the rice and monitor the bottom after adding the milk.
Ingredients for about 4 servings
- 1 kg lamb meat with bones.
- A cup and a half of Egyptian or short-grain rice is suitable for Saleeg.
- Onion, 4 cardamom pods, and optional bay leaf.
- One and a half to two cups of milk, and an optional tablespoon of butter.
- Salt and water to cook the meat.
Prepare the broth
Place the meat in a pot with water covering it, onions and cardamom. Allow it to boil, then reduce the heat, removing the surface foam if necessary. Cook until the meat is tender and cooked through; The time varies depending on the cut, and may take approximately 75-120 minutes.
Cook the rice
Strain the broth from the large spices, and keep the meat covered. Use about 4 cups of broth to start with the rice, and gradually increase until you get the desired smooth consistency. Stir at intervals so it doesn't stick, adjusting the salt after tasting the cooked broth.
Gradually add milk
After the rice is soft, add the warm milk in batches and reduce the heat. Stir until combined, then add butter if desired. Do not bring to a strong boil; The milk may stick to the bottom and change the taste.
Serving and adjustments
Serve the meat over or alongside the saleeg. If the rice thickens while waiting, thin it out with a little broth or hot milk with proper heating. The dish contains milk, and it should not be served to those who are allergic to it without modifying the recipe with ingredients suitable for them. Prepare a quantity close to the time of eating so that the consistency remains as you desire.
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