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Steamed meat with Moroccan-style rice.

One of the dishes circulating in the art of Moroccan cooking, which occupies a great place in the popular Moroccan cuisine, especially on holidays, such as Saturday and Sunday, is the recipe for Steamed meat with Moroccan-style rice, because it has a great demand among young and old, for its many benefits, as we will see in this article.

As you know: Rice has several advantages and benefits that can be listed as follows:

Skin or skin specialists talk about rice grains as they help break down and cover many problems of the skin layers, especially when used topically in the structure of the Earth, add to the reassurance against Alzheimer's disease.

Rice also contains earthy coloring in large quantities and the accompanying vitamin E nutrients B thiamine, riboflavin, niacin, folic acid, all these bright nutrients are useful in making the elements of the sensory system, heart, liver, feathers, stomach and skin perfect.

Rice is also a powerful source of energy for the body, as it contains complex sugars, providing the body with healthy fiber a large portion of a cup of cooked white rice provides 0.3 grams of useful fiber, while a large portion of a cup of cooked rice of earthy color gives the body 0.9 grams of fiber, and these fibers are essential for the proper work of the frame associated with the stomach.

And in this video, which you will find a link to at the bottom of the topic, I will propose to you today, the method of preparing steamed meat with Moroccan-style, an appetizing and nutritious recipe, with exact and easy ingredients for beginners in the field of cooking follow us.

Ingredients for the recipe:

• 500 g of lamb meat.
• A large-sized onion.
• A bit of Camon.
• A pinch of salt.
• A medium Sling of rice.
• A little vegetable oil.
• Fragrant meat seasoning.

How to prepare steamed meat:

At first, we prepare a medium-sized pressure cooker, with its own pot for steaming or steaming.

Then we put a sufficient amount of water at the bottom of the saucepan, and at the top of the saucepan we put the sliced chopped onion in it and add the predetermined amount of meat on top of it.

Immediately after tha , add salt and cumin over the meat, close the saucepan well, and put it in a low heat until the meat is well leveled.

The steamed meat remains on the fire for 45 minutes until we hear the beep, which is above the cooker, and then turn it off.

How To Prepare Rice:

In another saucepan we are preparing rice, initially we will need a medium-sized Sling of rice.

We wash it well before putting it in the pressure cooker, then add to it two and a half times the volume of the Zalafa of pre-boiled water.

After that, add a little salt, spices for meat breezy and a little vegetable oil, and leave it on low heat, until the rice is cooked for exactly 15 minutes.

The final form of the recipe:

After finishing the preparation of steamed meat or lymph, as it is said in the Moroccan dialect , rice and chopped onions are served on the lunch table, in addition to healthy mineral drinks, served in the desired form, as in the picture above.

For more dishes of different types and unique combinations, you can follow me on my YouTube channel or on your Facebook or Twitter sites, to discover the advantages of authentic Moroccan cooking as if you were in your own country.

And please, not a thing, if you like the video, do not forget to share it with your loved ones and family and in your communication sites to spread the benefit, and you can also visit my channel for more videos in cooking and sweets, my channel link: Zanouba_Tizi_channel.