About 46 minutes, between 5 minutes and 2 hr 45 min. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Okra with Meat – Classic Sephardi Stew | 1 lb beef, diced | 5 min | Heat the oil in a wide pot and brown the meat about 5 minutes on all sides. Remove to a plate. | |
| Mansaf — Lamb in Yogurt Sauce with Rice | 10 min | Remove the meat from the pot. Add some of the cooking liquid to the yogurt sauce and cook 10 minutes, stirring | ||
| Quail with Date Syrup and Lemon | 11 min | Cook over medium-low heat 10–12 minutes, spooning sauce over the meat now and then, until the sauce reduces to | ||
| Stuffed vegetables | 1 lb ground beef | 40 min | Heat in a wide pot and sauté the chopped caps 0 minutes. Add the stock and stir until the paste dissolves. | |
| Stuffed Grape Leaves – Dolma with Lemon | 11 oz ground beef | 45 min | Bring to a boil. Turn down the heat, cover and simmer 45 minutes, until the rice and meat are done. | |
| Homemade Stuffed Grape Leaves with Rice and Meat | 11 oz ground beef | 48 min | Bring to a boil. Turn down the heat, cover and simmer 45–50 minutes, until the rice and meat are done. | |
| Stuffed Vegetables – Middle Eastern–Style Tomatoes and Peppers | 11 oz ground beef | 52 min | Heat in a wide pot and sauté the chopped caps 0 minutes. Add the stock and stir until the paste dissolves. | |
| Peppers Stuffed with Meat and Rice | 1 lb ground meat | 1 hr | Heat in a wide pot and sauté the chopped caps 0 minutes. Add the tomatoes, sugar and salt and stir until the p | |
| Stuffed Cabbage in Tomato Sauce | 14 oz ground beef | 1 hr 30 min | Bring to a boil. Turn down the heat, cover and simmer 90 minutes, until the rice and meat are done. | |
| Lamb Shank in Red Wine Sauce with Celery Leaves, Thyme and Chicken Stock | 2 hr 45 min | Turn down to low, cover and simmer 2½–3 hours, until the lamb shanks tender and the meat falls off the bone. |
10 examples out of 83 recipes.