Stuffed rabbit

Stuffed rabbit

Ingredients

  • 1 rabbit (with liver)
  • ½ cup Rehana Egyptian rice
  • 1 Rehana Lori paper
  • 1 potato slices
  • 1 cup hot water
  • Salt and Pepper
  • Rehana Spices
  • Onion, half chopped and half sliced
  • 1 teaspoon garlic
  • 2 tablespoons Rehana vegetable oil
  • 1 teaspoon tomato sauce
  • 1 tablespoon honey
  • 1 mustard spoon

Method:

Onion is roasted in a spoonful of oil. Add rabbit liver, garlic, spices, salt, pepper, lori leaves and water. Cook until rice absorbs water. Remove from heat and leave to cool

In a casserole or baking tray, mix the potatoes with the remaining oil and sliced ​​onions, marinade with salt, pepper and spices.

Stuff the rabbit with rice, close with wooden sticks and placed on potatoes.

Mix the sauce with honey and mustard, marinade with salt, pepper and spices, and spread the rabbit with it, then cover the tagine with foil and put it in an oven temperature of 180 for 45 minutes, then uncover under the grill until it becomes brown.

Tools: pot, kettle, wood skewers, spatula, casserole or oven tray, brush, foil

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