Ingrédients
- 25 slices of eggplant25 slice
- 1 kilogram of minced meat1 kilogram
- 25 slices of tomato25 slice
- 25 slices of green pepper25 slice
- 1 cup of tomato juice1 cup
- 1 tablespoon of tomato paste1 tablespoon
- 1 tablespoon of garlic powder1 tablespoon
- 1 tablespoon of coriander1 tablespoon
- 1 tablespoon of cumin1 tablespoon
- 1 tablespoon of Aleppo spice1 tablespoon
- Salt to taste0
Épices0- Vegetable oil for frying0
Mesures
- 1
Fry the eggplant slices and place them in a strainer to drain the oil.
5 minutesMatériel requis:
Poêle à frire
Passoire - 2
Mix the spices and salt with the meat well, and form about 30 round pieces the size of a walnut, flattened to a thickness of half a centimeter.
5 minutes - 3
Fry the meat patties, then remove and place them on top of the eggplant.
5 minutesMatériel requis:Poêle à frire - 4
Fry the pepper slices as well.
5 minutesMatériel requis:Poêle à frire - 5
Once finished, wrap each piece of meat with a slice of pepper, then wrap it with a slice of eggplant and arrange in a wide deep tray until all the quantity is used.
5 minutesMatériel requis:🍳Tray - 6
Place tomato slices between each piece until all the quantity is used.
5 minutes - 7
Pour the mixture with a cup of fresh tomato juice mixed with a tablespoon of tomato paste, place on the heat, and when the broth boils, reduce the heat to the lowest setting. Leave for half an hour or until the liquids evaporate.
30 minutes - 8
Serve with rice or enjoy with all types of bread. Bon appétit.
5 minutes
Faits nutritionnels
Épicespour 100g* 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.