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Dilute the tomato paste in 1.

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Sear chicken over medium-high heat to a golden brown on both sides, but still uncooked inside. Remove the chicken from the pot and set aside.

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Cook the onions until transparent in ce este cafeaua de ardere a grăsimilor same pot, then add the noomi, coriander seeds, 1 tsp salt, pepper, cardamom, and bay leaf.

Return the chicken to the pot, and lean burner fat liban with the diluted tomato paste.

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Bring to a boil, reduce heat to a simmer, and cover for one hour. Strain the chicken from the cooking liquid and lean burner fat liban in a baking dish.

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Pour the cooking liquid in a beaker. In the same pot the chicken was cooked in, add the rice, a teaspoon of salt, and enough of the cooking liquid to just cover the rice by a fingers width.

Traducere "soldate cu" în engleză

Bring the rice to a boil, reduce to a simmer and cooked covered for 20 to 30 minutes. Just before serving, re-heat the chicken in the oven and broil it to crisp up the skin.

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Serve the rice in a platter topped with the chicken pieces. Stuffed Cabbage Rolls With Meat and Rice - Malfouf Recipe original libaneza 1 Cabbage head 4 lbs th lb of lean lean burner fat liban beef ~ grams 1 cup of rice, rinsed, dried 3 heads of garlic, freshly peeled 4 lemons, freshly squeezed teaspoons of 7 spices 3 table spoons of olive oil Salt to taste Instructions 1. A 4 lbs cabbage head should yield around rolled cabbage leaves depending on how big the leaves are.

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Peel and discard the outer leaves of the cabbage. Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier.

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To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5- 10 minutes while carefully turning it over to ensure exposure to all of its sides. As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other.

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Do this slowly and carefully so you don't hurt yourself with boiling water, and to also ensure that leaves are whole and not torn. Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they'll very likely break and tear.

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Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes.

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Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices or Allspice to taste as well as teaspoon of salt to taste. Mix them well and set aside. Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick.

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Spread 1 to 2 table spoons of meat stuffing along the edge of the leafthen roll it slowly and tightly over the meat all the way. Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers.

You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is.

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In a frying pan, saute cloves of freshly minced or crushed garlic one head with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot. Squeeze 4 lemons, mix them with 4 cups of water, and to 1 teaspoon of salt to tastethen add them to the cooking pot.

The sauce should cover the rolls and if not, add more water until it does.

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Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.

Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice.