The Deceptive Manto

Suhail Al-AhmadCuisinier

Ingrédients

• ½ kilogram of puff pastry
  0.5 kilogram
• ½ kilogram of minced meat
  0.5 kilogram
• 1 onion, grated
  1 onion
• ½ kilogram of ripe tomatoes, crushed
  0.5 kilogram
• 1 onion, sliced
  1 onion
• 1 green bell pepper
  1 bell pepper
• 1 tomato, sliced
  1 tomato
• 3 tablespoons of cream cheese
  3 tablespoons
• 170 grams of cream, such as Al-Taj
  170 grams
• 1 chicken broth cube
  1 cube
• Black pepper and cumin
  0
• Sel
  0

Mesures

1. 1

   Mix the grated onion with the meat, crushed tomatoes, Maggi, and spices.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Divide the dough into two halves, hold the dough and cut it in the middle.

   Matériel requis:

   Couteau

   5 minutes
3. 3

   Stuff the dough with the meat mixture, rolling it like stuffed grape leaves.

   5 minutes
4. 4

   Place the sliced onion and bell pepper in a Pyrex dish and arrange the stuffed manto fingers on top.

   Matériel requis:

   🍳

   Pyrex Dish

   5 minutes
5. 5

   Mix the cheese and cream with a little water and pour it over the manto. Place it in a medium heat oven for 30 minutes and brown the top until it turns golden like béchamel.

   30 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques