Rice with Ribs and Peppermint Sprinkle



  • 2 1/2 cups Egyptian rice soaked in water
  • 2 tbsp cream
  • 2 tbsp Wadi Food olive oil
  • 2 tbsp Wadi Food vinegar
  • 1/2 teaspoon gingerbread
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1/2 kilo lamb ribs
  • 1 onion – minced
  • 2 cups skimmed milk
  • 2 cups broth

    Sprinkle’s Components 
  • 2 tbsp Wadi Food olive oil
  • 1 cup mint leaves – minced
  • 6 garlic cloves – minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Drain the rice then mix it with the cream and onions, then season with salt, pepper and nutmeg and then leave aside.
  2. Cook the meat with the olive oil in a pan on fire, then add the vinegar, ginger, salt, and pepper and once it takes the golden color, place in the oven bram.
  3. Boil the broth and milk together.
  4. Add the mixture of rice and onions to the bram, then pour all the mixture of hot milk and broth.
  5. Bram is baked in a medium heat oven for an hour.
  6. Cook the garlic in a little olive oil, then add the mint and season all with salt and pepper.
  7. Sprinkle the mint mixture prepared on the top of the bram after it is cooked.