Hashi meat: many benefits and a simple preparation method
Hashi meat is camel meat, and its consumption is common in the Arab world, especially the Gulf countries, and separate regions of Asia, Europe and America. Camel meat has less fat and more moisture than other red meats. Al-Hashi meat is the meat of young camels and is considered rich in proteins because there is an inverse relationship between the age of the camel and the percentage of protein in its meat.
The nutritional value of hashi meat
Hashi meat contains many high nutritional values, which are:
- Vitamin E.
- Vitamin B group.
- Among the minerals are the following:
- potassium.
- phosphorous.
- Sodium.
- magnesium.
- calcium.
Hashi meat health benefits
Hashish meat contains a large amount of amino and fatty acids such as omega-3, minerals, and important vitamins compared to beef and buffalo meat, due to its low fat content.
Hashi meat has many health benefits, due to its high nutritional value. Among these benefits are the following:
- Promoting heart health: due to the low cholesterol content in camel fat.
- Obesity control.
- Anti-cancer properties.
- Strengthening the immune system.
- Improve liver function.
Mashi meat was also used in ancient folk medicine topically (using meat ingredients such as fat, raw meat, and soup) to help treat some diseases, including:
- seasonal fever
- shoulder pain
- Strengthening eyesight (using hashi meat soup).
- Hemorrhoids treatment (using fat).
- Asthma treatment (by eating animal lungs).
- Getting rid of tapeworms.
Notice; These recipes were used in ancient, popular traditional medicine, and you should not try them now, especially if you have a special health problem, because all these methods have not been conducted in modern scientific experiments to prove their effectiveness and safety.
How to prepare hashi meat at home
You can make hash meat by following these steps:
setup duration 25 Accurate
cooking time 60 Accurate
4 Individuals
Hashi meat ingredients
- 1 kilo of shredded meat.
- 1 kilo basmati rice, washed and soaked for an hour.
- Sanam Hashi.
- A grain of onion cut into small pieces.
- hot pepper.
- Half a tablespoon of tomato paste.
- Two cloves of garlic.
- Half a spoon each of (cumin – black pepper – meat spices)
- A quarter of a spoonful of turmeric.
- cinnamon.
- Cardamom.
- cave paper.
- Fresh curry leaves (optional).
- black lemon.
- Hot water.
- Salt, to taste).
How to prepare hashi meat
- In a pressure cooker over low heat, place the hump (or any other fatty substance) and allow it to melt from the heat.
- Put the onion, chopped garlic cloves and hot pepper on the hump fat and stir all the ingredients together.
- Add the stuffed meat pieces to the mixture and stir.
- Add all the spices, spices, bay leaves, curry leaves, and tomato paste to the meat and mix together.
- Immerse the meat, spices and onions in hot water, and leave the mixture after covering the pot until the meat pieces are tender.
- Leave the meat in the pressure cooker to mature, and after 30 minutes have passed, the meat is ready, then add salt.
- If a pressure cooker is not available, use any deep frying pan instead, and leave the meat to simmer for an hour and a half.
- Take out the meat pieces from the pressure cooker and leave the broth to prepare the rice.
- Put the washed rice, after filtering it from the soaking water, into the meat broth.
- The broth should cover the surface of the rice by 1 cm or a finger stick.
- After the rice absorbs the meat broth, cover the pressure cooker, reduce the heat completely, and leave the rice to cook.
- After 20 minutes, the fire is extinguished and the rice is ready to be served.
- In the serving plate, put the rice and the meat on top, and you can decorate the plate with raisins and nuts.
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