Bazella Roz

Bazella Roz by

Jonathan Ammons

Media

Shopping List

  • 1/4 lb Ground Beef/Lamb
  • 1 Cup Long Grain Rice
  • Vermicelli Noodles
  • 1 Onion Chopped
  • 1 Carrot Chopped
  • 1/2 Cup Frozen Peas
  • 1 Tbsp. Tomato Paste
  • 4-5 Cloves Garlic, Chopped
  • 1/2 tsp. Baharat Seasoning
  • Butter or Ghee
  • Chicken/Beef Stock

Baharat Spice Blend:

  • 1 tsp. Ground black pepper
  • 2 tsp. Ground nutmeg
  • 2 tsp. Paprika
  • 1 tsp. Ground Coriander
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground Cloves
  • 1 tsp. Cumin
  • 1/4 tsp. Ground cardamom

 

Instructions

Start by making the vermicelli rice:

  • Break a serving vermicelli into inch long pieces and mix well with a cup of rice.
  • Add butter and 2 cups of stock and bring to a boil before turning off the heat and leaving covered to cook for 14 minutes.
  • Simmer onions and chopped garlic until the onions become translucent. Add your ground beef, seasoning with salt and pepper, browning and breaking up the meat for a few minutes before adding Baharat spices.
  • Next add carrot, tomato paste, and stock, stirring to mix and covering to simmer for 15 minutes.
  • Add freezer peas and simmer for another 5 minutes.
  • Plate rice first, topping with the stew.