Algerian Asban

بسام شنيقChef

Ingrediënten

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

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   Pan

   5 min
2. 2

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

   Benodigde hulpmiddelen:

   Mes

   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

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Uiper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Waterper 100g

Water100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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