Rouz Jerbi
The Djerban rice — steamed with chopped meat, liver, herbs and spinach until deep green-brown and fragrant.
Serves 5 · 70 min
Per portion
| Calories | 533 kcal |
|---|---|
| Protein | 19.6 g |
| Carbohydrates | 66 g |
| Fat | 20.5 g |
| Saturated fat | 5.3 g |
| Sugars | 1.9 g |
| Fibre | 2.9 g |
| Sodium | 1076.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g rice
- 300 g minced beef
- 150 g beef liver (optional)
- 200 g spinach
- a large handful parsley
- 1 onion
- 1 mgharfa kbira tomato paste
- 1 mgharfa s8ira tabil
- 4 mgharfa kbira olive oil
Method
- Chop the meat, liver, onion and greens together quite fine.
- Fry the mixture in olive oil with tomato paste and tabil.
- Fold through the rinsed rice with a little water.
- Steam covered until the rice is done, forking it through halfway.