Basmashkat My Way
Basmashkat is a main dish of meat stuffed with rice and ground meat, seasoned with safflower, salt, mixed spices, and black pepper. The meat is stuffed and sewn closed, coated with flour and lightly fried, then simmered in a pot with onion, bay leaves, and cinnamon until cooked. It is served hot. Pine nuts and almonds are optional, and the final quantity depends on the number of people.
A home-style dish called basmashkat, prepared in the cook's own style.
A regional savory dish with a homemade style.
Ingredients
- 1 kilogram Basmashkat-specific meat slices
- 700 g Ground meat for the filling
- 4 tablespoons Safflower
- 1 tablespoon Salt
- 1 teaspoon Mixed spices
- 1 1 large onion, cut into 4 pieces, for the broth
- 1 tablespoon Black pepper
- Mentioned without a quantity Bay leaves
- 2 Cinnamon sticks
- 1 cup Vegetable oil
- Mentioned without a quantity Pine nuts
- Mentioned without a quantity Almonds
- 1 kilogram Short-grain rice, soaked half an hour beforehand
- 4 tablespoons Flour
Instructions
- Prepare the pot and the basmashkat-specific meat slices, separating and flattening the pieces to the desired size.
- Sew the meat pieces around the edges with a needle and thread at the work surface, leaving one opening for filling.
- In a mixing bowl, combine the soaked short-grain rice with the ground meat for the filling, salt, mixed spices, black pepper, and safflower. Then add some oil and the pine nuts, if using.
- Stuff the meat pieces through the reserved opening, then sew them closed so that the rice does not come out during simmering.
- Coat the stuffed pieces with flour on a plate before frying.
- Heat the frying pan and lightly fry the basmashkat only until it takes on some color.
- Put water in the pot, then transfer the fried pieces to the pot to simmer.
- Add the onion cut into four pieces to the pot with the bay leaves, the 2 cinnamon sticks, and safflower, then add the salt.
- Leave the pieces in the pot over the heat until cooked; the cooking time is stated to be about 1 hour and 15 minutes.
- Serve the basmashkat hot after ensuring that the rice and meat are cooked.