Egyptian Risotto/ Paella

This is an Egyptian style Risotto that my sister in law used to make for us, but it was more structured in uniformed layers - she also fried the cauliflower in oil until golden, fried the cooked meat in butter then she arranged layers of meat into a medium saucepan, then a layer of cauliflower and then a layer of raw rice and continued with the layers finishing with rice, then she poured the soup over the layers and cooked it over a low heat. When finished she inverted it on to a platter - it's a great dinner party dish as it could serve any number by adjusting the ingredients.

I loved it so much that I had to come up with a quicker lighter version for every day meals.

Served with plain yogurt it is a complete meal that even the kids love.

Serves 6

1 small cauliflower( cut into florets and cooked in salted water till tender)

600g gravy beef or chuck steak diced

2 onions

6 cloves of garlic

2 cups Medium grain calrose rice

Salt & pepper

2 Chicken/ beef stock cubes

50g butter/ or olive oil

1. Put the beef into a large pot cover with water bring to the boil, skim off the scum until clear, add more water to 3cm above the meat, add 1 whole peeled onion, stock cube and season to taste with salt and pepper. Bring to boil an simmer with lid on until meat is very tender.

2. Drain meat and reserve the soup to make the rice dish.

3. In a large skillet (with lid) melt the butter and sauté 1 chopped onion and the 6 garlic cloves crushed until just softened,

4. Add the meat and brown slightly, then add the cooked cauliflower and lightly brown, you may need to add more butter/ olive oil if it needs it,

5. add the rice and stir to coat with the butter, now pour the hot soup over the mixture to cover about 2cm above the mixture stir in, taste for seasoning and adjust if needed (this should not need any more seasoning if soup was seasoned well) and cover, bring to the boil and simmer covered until rice is cooked through.

6. The consistency should be a little drier than risotto but not too dry (add more stock if rice is not cooked and the mixture is too dry).

Serve with greek style plain yoghurt.

Try it and tell me how you go.

Bon Appetit!

Bil Hana we shefa

For tomorrow's dinner we will make honey soy chicken drummers with quinea salad. Stay tuned note this is better marinated over night or for at least 3 hours before cooking.