Component
Akkawi Onion Wings garlic thyme celery balls nutmeg laureate leaf tomato cardamom hot pepper spices oil meat broth black pepper salt
Preparation Method
Prepare a pan on the fire and put the oil in it and add the onions and stir constantly until the onions are browned and stirred. Top the onions with nutmeg, cardamom, bay leaf, thyme, salt, pepper and stock cubes, stirring constantly. Bring the kibbeh and put the garlic, carrots, celery, balls and hot pepper in it and turn the kibbeh until the ingredients are chopped together and they are crushed and not soft. Put another pan on the fire with a little oil and put the akkawi in it and put the garlic and crushed vegetables from the kibbeh on it. Stir the vegetables with the akkawi in the pan over the fire constantly a little, then add salt and black pepper and keep stirring again. Put a pot on the fire and put the contents of the akkawi pan and on top of it the contents of the onions and stir them together a little. Now bring the chopped tomatoes and put them on top of the onions and akkawi and stir them together until it starts to look even. Now bring a casserole and put the contents of the pot of akkawi, vegetables and onions in it and put it in the oven. We enter the oven at a temperature of 200 degrees Celsius for a short period of time to give the color of the akkawi the color and the taste of the beautiful tagine. Take the casserole out of the oven and put it on a serving plate with white rice.
Serve Method
The doctor is the best one to direct you to what to put in your mouth, so let him have the first and last word