How to cook the lamb's neck

How to cook the lamb's neck


  • 1 neck of lamb stuffed 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Gesture neck 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

The neck of lamb stuffed


  • Two pieces of the neck of the lamb deboned.
  • Two cups of Egyptian rice (short grain).
  • Four tablespoons of oil.
  • Three hundred grams of minced meat.
  • Small onion, chopped.
  • Small tablespoons salt.
  • Teaspoon cinnamon.
  • Teaspoon seasoning problem.
  • Four sheets of bay leaf.
  • Promises of cinnamon.
  • Two grains onion quarters of the clip.
  • Ten beads Hill.
  • Ten beads black pepper.
  • ½ cup fried pine.
  • ½ cup pistachio fried Halabi.

How to prepare

  • Marinate Alrqubtan little salt, pepper and cinnamon, and let you lightly, and set aside.
  • Wash the rice several times, and soak for half an hour.
  • In a thick bottom saucepan put oil on the fire and lifted until heated, then put pieces of meat, and flips until completely dry and becomes brown in color.
  • Add the onion and stir for two minutes until the onion softens, then add salt, cinnamon, and pepper.
  • Drain rice and add to the meat, and stir for a few seconds, then add a cup of water, leaving the rice over medium heat until water is absorbed completely.
  • Four are placed into five spoons of rice cooked in the middle of the neck.
  • Sew the neck using a needle and thread, and repeat the steps for the second neck.
  • In a deep saucepan placed abundant amount of water with bay leaf, cinnamon, cardamom, pepper and onion, and raise over medium heat until it boils.
  • Alrqptin placed in boiling water and leave for an hour until the meat is cooked.
  • Add more water on the remaining rice, and cook over low heat.
  • After the maturity Alrqptin, volatility in corn oil until they become golden in color and then served with rice.

Gesture neck


  • One kilogram of the neck of pregnancy cut into slices.
  • Six cups of meat broth.
  • Onion.
  • Two grains of cardamom.
  • Three Mcetkh beads.
  • salt and pepper as needed.

the rice:

  • Three cups of washed rice.
  • Four cups and a half of meat broth.
  • A tablespoon of margarine.
  • salt and pepper as needed

the bread:

  • Three loaves of pita bread cut into small squares.
  • Three large tablespoons of margarine.


  • Twenty garlic cloves.
  • Six tablespoons of olive oil.
  • Half a cup of vinegar.

How to prepare

  • Boil the meat broth with onions, cardamom and Arabic gum.
  • Add the necks, salt and pepper, and cook the mixture over low heat for one hour until the meat falls from the bone.
  • To work the rice, put meat broth, margarine, salt and pepper in a saucepan and bring to boil.
  • Add the rice mixture and boil again, then reduce the heat burner, cover pot until the whole liquid is absorbed rice.
  • Bread rubbed with shortening and toast in the oven until golden is of color.
  • Bread is placed in a serving dish, and then attend Frizzling by setting the garlic and olive oil in a saucepan over medium heat, and Ahouh garlic until it becomes a golden color.
  • Add the vinegar, raise Altgayh from the fire.
  • Cups added to three cups of hot broth to the meat mixture, then scoop the bread.
  • Scoop rice on the bread, and sprinkle some black pepper.
  • Arrange crumbs on the necks of rice.


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