Roz merga hamra (Steamed rice)
This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a couscoussier. However, if you have one, then do use it!
- 5 tablespoons oil
- 900 g lamb, beef or veal, cut into 5 cm cubes
- 1 medium onion, finely chopped
- Garlic to taste, finely chopped
- 1 teaspoon paprika
- ½ teaspoon harissa
- ½ teaspoon baharat
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 large tomatoes, peeled and chopped
- 1 tablespoon tomato purée diluted in 75 ml water
- 2-3 carrots, scraped and cut into 1 cm rounds
- 1.2 litres water or light meat stock
- 2 bay leaves
- 500 g long grain rice, washed thoroughly under cold running water
- 2 medium courgettes, sliced into 1 cm rounds
- 2 potatoes, peeled and cut into 5 cm pieces
- 50 g butter
- Heat the oil and a large saucepan and add the meat, onion and garlic and fry for about 5 minutes, stirring often.
- Stir in the paprika, harissa, baharat, salt, pepper, tomatoes and tomato purée and fry for 2-3 minutes.
- Add the carrots, water or stock and bay leaves and bring to the boil.
- Place a muslin lined colander over the top of the saucepan.
- Pour some boiling water over the rice and put it in the colander.
- Cover, reduce the heat and simmer for about 45 minutes, occasionally stirring the rice.
- Add the courgettes and potatoes to the stew.
- Cut the butter and stir into the rice.
- Continue to cook, covered, for a further 15-20 minutes until the meat, vegetables and rice are tender, stirring the rice from time to time.
- Spread the rice over the bottom of a large serving dish and arrange the stew over the top.
I would use a very loose weave muslin for steaming the rice or it will not cook. Alternatively, steam the rice in a chinois without lining with muslin. I will advise further about making this using a couscoussier.