Let’s make Palestinian for GAA it is a gazen staple that is so warm hearty and absolutely delicious not only they are an inspiration for resilience faith and patience but for so many other things such as cooking start by chopping a large onion and Char if you don’t have
Any just use spinach sauté in a pot with olive oil and add your need of choice I’m using lamb here we call this cutan which means bird tongue for the size basically then add some bay leaves cardamom pots and pepper corns add six cups of water and once it heats up
Remove the foam let it boil for about an hour add the chard a cup of short green rice and a cup of boiled chickpeas cook it for about 20 minutes or till the rice is done squeeze two lemons chop some garlic and chili to make a spicy Tasha
Pour it on the pot and enjoy
1 Comment
I think the meat cut is called "ras el 3asfour" as in the head of the bird, not the tongue