#ﻛﺒﺴﺔ_ﺍﻟﻠﺤﻢ_ﺍﻟﺴﻌﻮﺩﻳﺔ
- ﻣﻘﺎﺩﻳﺮ ﺍﻟﺪﻗﻮﺱ :
.1 ﺍﻟﺜﻮﻡ : ﻓﺺ (ﻣﻬﺮﻭﺱ )
.2 ﻃﻤﺎﻃﻢ : 2 ﺣﺒﺔ ( ﻛﺒﻴﺮﺓ ﺍﻟﺤﺠﻢ / ﻣﻬﺮﻭﺳﺔ )
.3 ﻣﻌﺠﻮﻥ ﺍﻟﻄﻤﺎﻃﻢ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
.4 ﺯﻳﺖ ﺍﻟﺰﻳﺘﻮﻥ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
- ﻟﺤﻢ ﻏﻨﻢ : 500 ﻏﺮﺍﻣﺎً ( ﻣﻘﻄﻊ ﻣﻜﻌﺒﺎﺕ / ﻣﺴﻠﻮﻕ ﻭﻣﺼﻔﻰ )
- ﻣﺮﻕ ﺍﻟﻠﺤﻢ : 2 ﻛﻮﺏ
- ﺍﻟﻤﺎﺀ : ﻛﻮﺏ ﻭﻧﺼﻒ
- ﺃﺭﺯ ﺑﺴﻤﺘﻲ : 2 ﻛﻮﺏ ( ﻣﻐﺴﻮﻝ ﻭﻣﻨﻘﻮﻉ ﻭﻣﺼﻔﻰ )
- ﺍﻟﺒﺼﻞ : 1 ﺣﺒﺔ ( ﻛﺒﻴﺮ ﺍﻟﺤﺠﻢ / ﻣﻔﺮﻭﻡ ﺷﺮﺍﺋﺢ )
- ﺍﻟﻔﻠﻔﻞ ﺍﻷﺧﻀﺮ : ﻗﺮﻥ ( ﻣﻔﺮﻭﻡ )
- ﺍﻟﺜﻮﻡ : ﻓﺼّﺎﻥ (ﻣﻬﺮﻭﺱ )
- ﺯﺑﻴﺐ : ﺭﺑﻊ ﻛﻮﺏ
- ﺍﻟﺠﺰﺭ : 2 ﺣﺒﺔ ( ﻣﺒﺸﻮﺭ )
- ﻟﻮﻣﻲ : 1 ﺣﺒﺔ
- ﺍﻟﻘﺮﻧﻔﻞ : 3 ﺣﺒﺎﺕ
- ﻃﻤﺎﻃﻢ : 3 ﺣﺒﺎﺕ ( ﻣﻔﺮﻭﻣﺔ ﻧﺎﻋﻢ )
- ﺍﻟﻘﺮﻓﺔ : ﻋﻮﺩ
- ﻫﻴﻞ : 4 ﺣﺒﺎﺕ
- ﺑﻬﺎﺭ ﻛﺒﺴﺔ : ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮﺓ (ﻣﻄﺤﻮﻥ )
- ﻣﻠﺢ : ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮﺓ
- ﻟﻮﺯ : ﺭﺑﻊ ﻛﻮﺏ ( ﻭﺻﻨﻮﺑﺮ / ﻣﺤﻤﺺ )
ﻃﺮﻳﻘﺔ ﺗﺤﻀﻴﺮ ﻛﺒﺴﺔ ﺍﻟﻠﺤﻢ ﺍﻟﺴﻌﻮﺩﻳﺔ
.1 ﺳﺨﻨﻲ ﺍﻟﺰﻳﺖ ﻓﻲ ﻗﺪﺭ ﻭﺃﺿﻴﻔﻲ ﺍﻟﺒﺼﻞ ﻭﺣﻤﺮﻳﻪ ﺣﺘﻰ ﻳﺼﺒﺢ ﺫﻫﺒﻴﺎً .
.2 ﺃﺿﻴﻔﻲ ﺍﻟﻠﺤﻢ ﺍﻟﻤﺴﻠﻮﻕ ﻭﻗﻠﺒﻲ ﻟﻤﺪﺓ 3 ﺩﻗﺎﺋﻖ .
.3 ﺃﺿﻴﻔﻲ ﺍﻟﺜﻮﻡ ﻭﺍﻟﺠﺰﺭ ﻭﺍﻟﻔﻠﻔﻞ ﺍﻟﺤﺎﺭ ﻭﻗﻠﺒﻲ ﻟﻤﺪﺓ ﺩﻗﺎﺋﻖ ﺛﻢ ﺃﺿﻴﻔﻲ ﺍﻟﺰﺑﻴﺐ .
.4 ﺃﺿﻴﻔﻲ ﺍﻟﻄﻤﺎﻃﻢ ﺍﻟﻤﻔﺮﻭﻣﺔ ﻭﺍﻟﻘﺮﻧﻔﻞ ﻭﺍﻟﻠﻮﻣﻲ ﻭﺍﻟﻘﺮﻓﺔ ﻭﺍﻟﻬﻴﻞ ﻭﻗﻠﺒﻲ .
.5 ﺃﺿﻴﻔﻲ ﺍﻷﺭﺯ ﻭﺑﻬﺎﺭﺍﺕ ﺍﻟﻜﺒﺴﺔ ﻭﺍﻟﻤﺮﻕ ﻭﺍﻟﻤﺎﺀ ﻭﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ ﺣﺘﻰ ﻳﻐﻠﻲ ﻋﻠﻰ ﻧﺎﺭ ﻋﺎﻟﻴﺔ .
.6 ﺧﻔﻔﻲ ﺍﻟﻨﺎﺭ ﻭﻏﻄﻲ ﺍﻟﻘﺪﺭ ﻭﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ ﻋﻠﻰ ﺍﻟﻨﺎﺭ ﻟﻤﺪﺓ 25 ﺩﻗﻴﻘﺔ ﺃﻭ ﺣﺘﻰ ﻳﻨﻀﺞ ﺍﻷﺭﺯ .
.7 ﻟﺘﺤﻀﻴﺮ ﺍﻟﺪﻗﻮﺱ : ﺳﺨﻨﻲ ﺯﻳﺖ ﺍﻟﺰﻳﺘﻮﻥ ﻓﻲ ﻗﺪﺭ ﺻﻐﻴﺮ ﻭﺣﻤﺮﻱ ﺍﻟﺜﻮﻡ
ﺣﺘﻰ ﻳﺼﺒﺢ ﺫﻫﺒﻴﺎً .
.8 ﺃﺿﻴﻔﻲ ﺍﻟﻄﻤﺎﻃﻢ ﺍﻟﻤﻬﺮﻭﺳﺔ ﻭﻣﻌﺠﻮﻥ ﺍﻟﻄﻤﺎﻃﻢ ﻭﺍﺗﺮﻛﻲ ﺍﻟﻤﺰﻳﺞ ﻋﻠﻰ ﻧﺎﺭ ﻣﻨﺨﻔﻀﺔ ﺣﺘﻰ ﻳﺘﺴﺒﻚ .
.9 ﺯﻳﻨﻲ ﺍﻟﻜﺒﺴﺔ ﺑﺎﻟﺼﻨﻮﺑﺮ ﻭﺍﻟﻠﻮﺯ ﺍﻟﻤﻘﻠﻲ ﻭﻗﺪﻣﻴﻪ ﺇﻟﻰ ﺟﺎﻧﺐ ﺍﻟﺪﻗﻮﺱ.
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