阿布古什特

食材

服务 4

• 700 g主要成分(cut into large pieces)
• 150 g黄油或油(soaked overnight)
• 100 g品尝(soaked overnight)
• 1 largeonion(quartered)
• 3 mediumpotatoes(peeled)
• 2 mediumtomatoes(quartered)
• 2 tbsptomato paste
• 3 wholedried limes (limoo amani)(pierced)
• 1 tspground turmeric
• 1 smallcinnamon stick
• 1.5 Lwater(or more as needed)
• 1 tspsalt(plus more to taste)
• 0.5 tspblack pepper

步骤

1. 1

   准备

   准备好食材。

   A hard sear builds the savoury depth that defines a good abgoosht.

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

   Pierce each dried lime with a knife so it releases its sour, fermented perfume without bursting.

4. 4

   发球

   趁热食用。

5. 5

   Add potatoes

   Tuck the whole peeled potatoes into the stew and cook a further 30-35 minutes, until a knife slides through them easily and the broth has turned rich and golden. Taste and adjust salt.

6. 6

   Strain the broth

   Set a colander over a bowl and carefully strain the stew, reserving all the liquid as the soup course. Discard the cinnamon stick and the spent dried limes once they have given their flavour.

   Squeeze the soft dried limes against the colander to push out their last drops of sourness before discarding.

7. 7

   Mash the goosht

   Remove the lamb bones. Place the meat, beans, chickpeas, potatoes and onion in a bowl and pound with a masher or pestle into a coarse, spreadable paste. Season generously with salt.

8. 8

   Serve as two courses

   Serve the hot broth first with torn bread soaked in it. Follow with the mashed goosht scooped onto flatbread, alongside raw onion, fresh herbs, pickles and a squeeze of lemon.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答