Alsaban

Nasser Al-RashidKüchenchef

Zutaten

• Meat, cut into small pieces
  1 kilogram
• Liver, cut into small squares
  0.5 kilogram
• Sheep lungs, washed and cut into small squares
  1 piece
• Sheep heart, cut into small squares
  0.3 kilogram
• Sheep intestines
  1 piece
• Reis
  1 cup
• Chickpeas, optional
  0.5 cup
• Onion, chopped
  1 kilogram
• Parsley, chopped
  1 bunch
• Dill, chopped
  2 bunches
• Celery, chopped
  1 bunch
• Fresh coriander, chopped
  1 bunch
• Tomato, half cut
  1 piece
• Garlic, minced
  15 cloves
• Öl
  1 cup
• Spices: salt, black pepper, red pepper, and mixed spices to taste
  1

Schritte

1. 1

   To prepare the filling, mix the meat and liver with all the other ingredients well, except for the intestines.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
2. 2

   Stuff the intestines with the filling, making sure to leave some space without packing it tightly to prevent bursting.

   5 Min
3. 3

   The intestine while cooking.

4. 4

   After finishing the stuffing, sew the ends of the intestine with thread, then pierce the intestine in several places with a toothpick for even cooking and to prevent bursting during cooking.

   Benötigte Werkzeuge:

   🍳

   Needle

   🍳

   Toothpick

   5 Min
5. 5

   Place the stuffed intestines in a pot of boiling water and leave on the heat for one hour to cook.

   Benötigte Werkzeuge:

   Topf

   60 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Reispro 100g

Energie130 kcal

Proteine2.7 g

Gesamtfett0.3 g

Kohlenhydrate28.2 g

Ballaststoffe0.4 g

Gesamtzucker0.1 g

Ölpro 100g

Energie884 kcal

Gesamtfett100 g

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

Ernährungseigenschaften & Tags