Ingredients

1 lb. ground round

1 lg. or 2 med. onion

1 1/2 c. uncooked rice

1 c. slivered almonds

1 c. golden raisins

1 tsp. ground cardamom

1 tsp. cinnamon

1/2 to 3/4 tsp. pepper

Salt to taste

5 tbsp. margarine for frying, divided

usage

2 chicken bouillon cubes

Method

Grate onion over paper plate or into bowl so as not to lose the juice.

(Can also chop fine in processor using 1 cup water.)

Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons.

Place this in saucepot used to cook the rice and begin to heat.

Meanwhile, fry rice in 2 tablespoons margarine in large skillet, stirring constantly until golden brown.

Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.

In fry pan used for rice, fry almonds in 2 tablespoons margarine, stirring constantly over low heat until golden brown; remove.

Fry raisins in 1 tablespoon margarine over low heat, stirring constantly until plumped; remove.

Brown ground beef, drain and crumbs.

Add spices to beef and continue to brown for a couple of minutes.

Add cooked rice, fried raisins and almonds to meat and blend well.

Taste and correct seasoning.

Serves 8-10.

This recipe was taught to me by an Egyptian/American woman while we were both living in Saudi Arabia where our husbands were working for Westinghouse.

Recipe looks harder than it is!

Cooks Comments and Tips