This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 9
In a small bowl, mix the ibzar with 1 tablespoon of olive oil, lemon juice, ginger paste and garlic paste.
Step 2 of 9
Rub the meat with this mixture and marinate for 2 hours at least, before cooking.
Step 3 of 9
Place the meat in a steamer pot with 8 cups of water under it and cover it. Let it cook for 1 hour.
Step 4 of 9
Place the cooked meat in a baking tray, then brush with the rest of olive oil. Bake it in a preheated oven for 30 minutes until golden brown.
Step 5 of 9
Meanwhile, add the MAGGI® Chicken Bouillon cubes to the water under the steamer pot then bring it to boil.
Step 6 of 9
Add rice to the meat stock and cook until rice is tender and stock is absorbed.
Step 7 of 9
Wrap the meat with the margood bread and toast it again in the oven.
Step 8 of 9
Cook the onion in 1 tablespoon oil with raisins and almonds until golden brown.
Step 9 of 9
Serve the rice topped with the almond-raisin mixture and the margood meat.