6 Serves
187 Mins
Tear the pita bread into bite-sized pieces. In a frying pan, melt a portion of butter and fry the bread pieces until golden brown and crisp, then set aside.
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ThaiVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
229 µg / 400 µgCalcium
221 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
1100 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In the same pan, melt more butter and sauté crushed fresh garlic and cumin until fragrant. Toss the fried bread pieces in this mixture to coat, then transfer to a glass baking dish.
In a large pot, brown the meat in butter. Add a quartered onion, salt, pepper, a chicken bouillon cube, and enough water to cover. Bring to a boil, then simmer covered for approximately 2 hours until tender. Remove meat and reserve the cooking liquid.
In a pot, melt butter and toast the fideo noodles until golden. Stir in the rice until slightly opaque, then add water and salt. Bring to a boil, cover, and simmer for 35 minutes until tender.
Saturate the bread in the baking dish with some of the reserved meat broth. Layer the cooked rice over the bread, then slowly pour more broth over the rice until it reaches the top level of the rice.
Prepare the red sauce by heating oil or butter in a pan with crushed tomato, tomato paste, salt, pepper, crushed garlic, cumin, and vinegar. Stir until smooth and thickened, then spread over the rice.
In a pan, fry the cooked meat with butter, a touch of tomato paste, crushed garlic, salt, pepper, and cumin until golden. Spoon the meat over the rice and serve.
16
g10
g19
g
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Serbian