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Wrapped Rice With Meat and Peas

Recipe by ninabaydoun, Tabkhet el yom

I couldn’t come up with a different name for this recipe. Today, I had in mind to make rice with meat in our traditional family way. But I made a twist to the recipe, to make it more attractive 🙂 Usually I cook the minced beef with rice with a sauce on the side and some roasted almonds, pistachios and pine seeds on the top. So instead of making it as usual, I had the idea to make a wrap out of it.


150 grams minced beef
1 medium onion, finely chopped
1 handful of pine seeds
1/2 cup frozen peas
1 cup of long grain rice
1 teaspoon salt for the meat+1 teaspoon salt for the rice
1/2 teaspoon seven spices
1/2 teaspoon cinnamon
a dash of black pepper
1 tablespoon canola oil
5 spring rolls dough
1 tablespoon of melted butter


1. Heat the oil in a pot and fry the onion until golden then add the pine seeds and fry for another 3 minutes

2. Add the meat to the onion and continue frying until brown, season with 1 teaspoon salt, seven spices; then add the peas, reduce the heat, cover the pot and let it cook for about 5 minutes

3. Put the rice over the meat and cover with 2 cups of water. Add the remaining salt, cinnamon and black pepper and let the rice cook slowly until it absorbs all the water

4. Preheat the oven to 180C

Wrapped Rice With Meat and Peas

5. Brush a small sized bowl with the melted butter and place one sheet of spring roll dough. Fill it with the rice and meat, then fold the dough to cover it and brush the top with butter

6. Place it facing down on a tray and brush it again with butter

Wrapped Rice With Meat and Peas

7. Place the tray in the oven for about 7 minutes or until the dough turns a light golden color

8. Serve it hot with yogurt

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