rabbit meat
Rabbits are white meat that is easy to digest and contains all nutrients, and when choosing rabbits, it is better to be young, full of thighs, free from sores and diseases, safety for the taster and to preserve the family, and cleaning them is after slaughtering, skinning, washing them with cold water, then scrubbing them with salt and flour Rinse it well with cold water and then cut it according to the desired size. There are many ways to cook the rabbit between boiling, grilling and browning.
boiled rabbit
the components
- Sliced rabbit.
- Chopped medium onion.
- pinch of salt
- A teaspoon of cardamom.
- stagnant
- Water for boiling.
- Pinch of black pepper.
- A tablespoon of ghee.
soft prepared
- Boil the rabbit by adding a chopped onion, salt and black pepper to the boiling water.
- Put the chopped rabbit in a pot without liquid, and put it on a low heat with the pot covered for five minutes.
- Then a spoonful of butter or ghee is added to it, and the rabbit is sautéed with the addition of an onion, cardamom, mastic and enough water to boil the rabbit, and leave it on the fire until it is cooked.
- Rabbit boiling water is used to cook vegetables, such as mallow.
red rabbit
the components
- boiled rabbit
- A tablespoon of butter or ghee.
- French fries and parsley.
How to prepare
- Fry the boiled rabbit pieces in melted butter or ghee.
- Sprinkle with salt and black pepper, garnish with parsley and French fries, and serve hot.
Foundry Rabbit
the components
- Medium sized rabbit.
- A tablespoon of ghee or butter.
- tablespoon flour.
- Two cups of water.
- an onion.
- Salt and black pepper.
- Piece of celery.
- Your island.
- Lemon juice.
How to prepare
- Clean the rabbit and cut it into suitable pieces, then prepare the vegetables and cut them into cubes.
- The rabbit pieces are fried in butter or melted ghee, then removed from the ghee, then the flour is stirred in the remaining ghee until its color is only yellow, then the pot is removed from the fire and water is added with constant stirring.
- Season the sauce with salt and pepper, add the grilled rabbit and the prepared vegetables.
- Cover the pot and leave it on a low heat until done.
- Add lemon juice and season, transfer to a serving dish and serve hot.
Rabbit with white sauce
Meat broth
the components
- Prepared and boiled rabbit.
to decorate
- Boiled carrots, cut into cubes.
- Boiled peas.
- white sauce.
white sauce
- Two tablespoons of butter.
- Two tablespoons of flour.
- Two cups of meat broth.
- Pinch of salt and black pepper.
How to prepare
- Melt the butter or ghee, then add the flour and stir over a low heat until it turns yellow.
- Remove the pot from the heat and add the boiling broth to it once, stirring well with a paddle attachment, then season with salt and pepper.
- Return the pot to the heat, stirring well, until it boils.
- Boil for about 5 minutes, until the flour has softened.
Milk white sauce
the components
- Two tablespoons of butter.
- Two tablespoons of flour.
- Two cups of milk.
- Pinch of salt and black pepper.
How to prepare
- Melt the butter, then add the flour and stir over the heat until it turns yellow.
- Remove the pot from the heat and add the boiling milk, stirring well with a wire whisk, then season with salt and black pepper.
- Return to heat, stirring well, until it boils.
- Leave to boil for five minutes until the flour becomes soft.
White sauce with nutmeg
the components
- A tablespoon of flour.
- Two cups of milk.
- Half a teaspoon of nutmeg.
- A small piece of butter.
- Pinch of salt and black pepper.
How to prepare
- Gradually add half a spoonful of milk to the flour, stirring until the amount of milk is gone.
- Boil the second half of the milk, and pour it over the previous mixture, stirring quickly with a wire whisk.
- Leave to boil for 10 minutes, stirring, and season with salt, black pepper and nutmeg.
- Remove from heat, add butter and stir.
Thick white sauce “Pananda”
the components
- Two tablespoons of butter.
- Three tablespoons of flour.
- Half a cup of milk or meat or poultry broth.
- Pinch of salt or black pepper.
How to prepare
- Melt the butter, then add the flour to it and stir over the fire until it turns yellow, then remove the pot from the heat and add the milk or the boiled meat broth, stirring well with the paddle, then season with salt and black pepper.
- Return to heat, stirring constantly, until it boils.
- Leave for about five minutes until the flour has softened, then pour the sauce into a bowl, leave to cool, and use.
- To make any kind of white sauce, eggs may be added after whisking or grated romano cheese; To improve the taste and increase the nutritional value, provided that eggs are added after the sauce has cooled, and not returned to the fire again after adding cheese or eggs.
- Arrange the boiled rabbit pieces in a serving dish, cover with the prepared white sauce, and decorate the dish with carrots and boiled peas.
Molokhia with rabbits
the components
- A kilo of green molokhia.
- Rabbit broth.
- an onion.
- Salt and pepper.
to fry
- A spoonful of fine coriander.
- Half a head of garlic.
- Two tablespoons of butter or ghee.
How to prepare
- Molokhia is washed several times, then the leaves are picked and washed again.
- Drain from water and lay out in an airy place on a board to dry.
- It is minced using the lathe or the mallow chopping machine until it becomes smooth.
- Boil rabbit water and season with salt and black pepper, then add chopped molokhia to it and stir well, then leave to boil for a minute without a lid, then remove from heat.
- The frying is prepared by frying garlic and coriander in the amount of butter or ghee, then added to the molokhia, and served with the rabbits.
rabbit kofta
the components
- Boiled rabbit.
- egg yolk;
- A cup of white sauce.
- A little flour.
- Salt and black pepper.
- Butter, ghee or vegetable oil for frying.
- egg.
- rusk to cover.
How to prepare
- The boiled rabbit is removed from the bone and chopped.
- Mix chopped rabbit with white sauce and egg yolk, and season all with salt and black pepper.
- Stir the mixture over the heat until it sticks and separates easily from the bottom of the pot.
- After it cools, the kofta is formed into round pieces of suitable size (such as kebabs), then covered with a light layer of flour, then with eggs and breadcrumbs.
- Fry the kofta well, arrange it in a serving dish and garnish with parsley and chips or roasted potatoes.
Tomato sauce
Served with rabbit kofta and tomato sauce
the components
- Two tablespoons of butter or ghee.
- Two tablespoons of flour.
- carrot.
- Medium sized onion.
- laurel paper.
- Three cloves of garlic.
- Half a kilo of tomatoes, or five grains of tomatoes.
- Two cups of water or meat broth.
- Salt and black pepper.
How to prepare
- Peel and cut the carrots into rings, then fry in butter or ghee with chopped onions.
- Add the spices and tomatoes after washing and chopping them, and leave the mixture on the fire until all the water evaporates, then add the flour and stir well.
- Add water or meat broth to the previous mixture, stirring well.
- Allow the sauce to simmer until it softens and takes on the flavor of the spices and sauce ingredients.
- Strain through a fine strainer, not draining the carrots and onions.