Maso's recipe:

3 msarin + 1 kersheyeh
3 cups rice (Egyptian)
1.5 kilo minced meat (1 time khishneh 0.75 ghanam + 0.75 ba2ar)
1 kilo onion (roughly chopped)
1 cup chickpeas (soaked in water overnight)
1 tbs karawya powder
1 tbs turmeric
1 ts black pepper
1 ts white pepper
1 ts regular pepper (bhar helo)
2 ts salt

**In water put:
3 Wara2 ghar, 1 3oud irfeh, 2 onion roughly cut, 1/2 ts black pepper, 1/2 ts white pepper, 1/4 ts regular pepper (bhar helo)
Salt to taste

Simmer on high and remove zafra then
Put a plate on top to prevent them from floating around,
Simmer covered on low for 1.5 to 2.5, keep an eye and test, do not overcook.

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