Algerian Asban

بسام شنيقChef

Ingredjenti

• Sheep stomach
  1 stomach
• Cleaned and chopped lamb lungs
  1 lungs
• Cleaned and chopped intestines
  1 intestines
• A bunch of coriander, chopped
  1 bunch
• Bżar
  1 onion
• Boiled chickpeas, halved
  0.5 cup
• 1 tablespoon of roasted pine nuts
  1 tablespoon
• Salt and black pepper to taste
  0
• Ilma
  2 liters
• 2 onions, chopped
  2 onions
• 1 tablespoon of ghee
  1 tablespoon
• Coriander for garnish
  0

Passi

1. 1

   In a pot over the heat, sauté the onion to prepare the broth, then add the remaining ingredients and mix the mixture.

   Għodda meħtieġa:

   Kazzola

   5 min
2. 2

   Cut the intestines and lungs into small pieces, then mix with the remaining stuffing ingredients.

   Għodda meħtieġa:

   Sikkina

   5 min
3. 3

   Sew the stomach from 3 sides, leaving an opening for stuffing, then stuff it and continue sewing to close it completely so that the stuffing does not come out during cooking.

   5 min
4. 4

   Repeat the process until the quantity is finished, then place the stomach in the broth and cover the pot until cooked.

   5 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Bżargħal kull 100g

Enerġija40 kcal

Proteini1.1 g

Xaħam Totali0.1 g

Karboidrati9.34 g

Fibri Dietetiċi1.7 g

Zokkor Totali4.24 g

Ilmagħal kull 100g

Ilma100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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