Alsaban

Nasser Al-RashidCuisinier

Ingrédients

• 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
• Riz
  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
• Huile
  1 cup
• Spices: salt, black pepper, red pepper, and mixed spices to taste
  1

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

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

   5 minutes
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.

   Matériel requis:

   🍳

   Needle

   🍳

   Toothpick

   5 minutes
5. 5

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

   Matériel requis:

   Marmite

   60 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Rizpour 100g

Énergie130 kcal

Protéines2.7 g

Lipides totaux0.3 g

Glucides28.2 g

Fibres alimentaires0.4 g

Sucres totaux0.1 g

Huilepour 100g

Énergie884 kcal

Lipides totaux100 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