Rice Hash with Eid Meshkakik

Name: Rice Hash with Eid Meshkakik
Cook time: 22 min
Total time: 22 min
Ingredients: 3 Tomatoes, whole; 1/2 Onion, whole; 1/2 Garlic, whole head; Some Chili Pepper, whole; 1/2 tbsp Oil, for drizzling; Some Salt; Some Pepper (Black); 1/2 tbsp Chicken Stock Powder; 1/2 tbsp Paprika; 1 cup Basmati Rice, Cooked

Rice Hash with Eid Meshkakik is a simple, deeply flavored rice dish built on slow-cooked tomatoes, onions, garlic, and chili. The mixture is mashed into a chunky, savory sauce that coats the rice with bold seasoning and a rich red color. Served with meat skewers on top or alongside, it makes a hearty and satisfying meal.

Rice Hash with Eid Meshkakik is a simple, deeply flavored rice dish built on slow-cooked tomatoes, onions, garlic, and chili. The ... Show more

By Chef jj · Original recipe

Health Grade

B · Healthy

Time

20 min

Price

0,89 €

Calories

394 kcal

low calorie

quick

easy

one pot

Method

Wash the produce

Rinse the Tomato, Onion, Garlic, and Chili Pepper under cool running water. Pat everything dry so the vegetables soften in the pan instead of steaming from excess water.

Prep the aromatics

Peel the onion and cut it into rough chunks. Separate the garlic head into cloves, then peel the cloves. Leave the chili pepper whole if you want gentler heat, or make a small slit in it for a spicier sauce. Keep the tomatoes whole.

Warm the pan

Set a wide pan with a lid over low heat and add a light drizzle of Oil. Let the pan warm gently for about 1 minute so the vegetables start cooking softly rather than catching too fast.

Soften the vegetables

Place the whole tomatoes around the pan, then scatter the onion chunks, peeled garlic cloves, and chili into the center. Cover the pan and let everything cook gently for 10 minutes, until the tomatoes look softened and their skins start to loosen and wrinkle.

Mash and season

Lift the tomatoes out with tongs or a fork and peel away the skins; discard the skins. Return the peeled tomatoes to the pan, then mash the tomatoes, onion, garlic, and chili together with a fork until you have a coarse, chunky sauce. Sprinkle in Salt, Black Pepper, Chicken Stock Powder, and Paprika, then stir and cook for 2 to 3 minutes until the mixture turns a deeper red and smells rich and fragrant.

Fold in the rice

Add the Cooked Basmati Rice to the pan and fold it through the sauce gently, breaking up any clumps with the back of your spoon. Keep stirring carefully for 2 to 3 minutes, just until all the grains are evenly coated and heated through without becoming mushy.

Plate and serve

Spoon the rice hash onto a serving platter and spread it out evenly. Arrange the Eid Meshkakik skewers over the top or alongside the rice, and serve right away while everything is hot.