Moussiliya Rolls

Ibrahim KhouryKüchenchef

Zutaten

• 3 cups fine wheat bulgur
  3 cup
• 1 1/2 cups bulgur
  1.5 cup
• 1 kilogram fatty meat
  1 kilogram
• 3 large onions
  3 piece
• 2 eggs
  2 piece
• 1 tablespoon vegetable oil or olive oil
  1 tablespoon
• 1 tablespoon black pepper
  1 tablespoon
• 1 tablespoon cumin, or without cumin as desired
  1 tablespoon
• 1/2 tablespoon mixed spices
  0.5 tablespoon
• 1 tablespoon salt
  1 tablespoon
• 2 tablespoons tomato paste
  2 tablespoon

Schritte

1. 1

   Mix the bulgur and fine wheat together and add salt. Moisten the mixture with hot water and let it sit for an hour, moistening as needed until it softens and becomes a soft dough.

   Benötigte Werkzeuge:

   Rührschüssel

   60 Min
2. 2

   Finely chop the onions and the meat, add them to the bulgur mixture along with salt, cumin, mixed spices, and pepper.

   Benötigte Werkzeuge:

   Messer

   10 Min
3. 3

   Grease a baking tray with a little oil, place the dough inside and press it down to about 1 cm or 1.5 cm thick.

   Benötigte Werkzeuge:

   🍳

   Baking Tray

   5 Min
4. 4

   Brush the top with a mixture of eggs, tomato paste, and oil.

   5 Min
5. 5

   Place it in the oven for half an hour or according to the type of oven, monitor it until it is cooked.

   30 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags