Stuffed Ribs
Rice is washed and drained. Melt the butter in the pan and roast the rice and almonds. Half of the mixture is taken into a bowl and separated. Add 1 glass of water to the remaining mixture and cook until the rice is soft. When the rice cools down, add paprika, salt, black pepper, parsley, basil and the reserved rice mixture and mix. The ribs are stuffed with rice and sewn with a solid thread. Stuffed ribs are placed in a large metal strainer and covered with a suitable lid. The strainer is placed over a large pot containing water (make sure that the water does not touch the strainer.) It is cooked in steam for 3 hours. Add black pepper and very little water to the pepper paste and mix. Take the stuffed ribs on the baking tray and spread it on the tomato paste. Bake in the oven at 190-200 degrees for about 20 minutes until golden brown.
