Not What You Thought: A Surprising Rice Cake Recipe with a Twist
Chef Ron Yohananov shares a surprising recipe for a savory rice cake wrapped in crispy phyllo dough, packed with meat, carrots, and aromatic spices.
Some dishes placed on the table look like a simple dessert, but a single bite reveals an entirely different story. In the upcoming episode of "T'amim shel Shabat", chef Ron Yohananov prepares a winning recipe for a rice cake wrapped in golden, crispy phyllo dough, hiding a rich and savory filling inside. The result is a festive, impressive dish that can undoubtedly become the centerpiece of any meal.
Ingredients and Preparation
The recipe combines aromatic basmati rice, tender chicken thighs, ground lamb, sweet carrots cut into matchsticks, chickpeas, and Uzbek raisins, spiced with cumin, turmeric, and nutmeg.
"A festive and impressive dish that can undoubtedly become the centerpiece of the meal." — Ron Yohananov
The preparation involves layering phyllo dough brushed with canola oil inside a pot, filling it with the flavorful rice and meat mixture, sealing it tightly with the edges of the dough, and baking at 190 degrees Celsius for about 30 minutes until golden brown.
