Ingredjenti
- 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
Speċijiet0- Vegetable oil for frying0
Passi
- 1
Fry the eggplant slices and place them in a strainer to drain the oil.
recipe.minutesGħodda meħtieġa:
Pan
Strainer - 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.
recipe.minutes - 3
Fry the meat patties, then remove and place them on top of the eggplant.
recipe.minutesGħodda meħtieġa:Pan - 4
Fry the pepper slices as well.
recipe.minutesGħodda meħtieġa:Pan - 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.
recipe.minutesGħodda meħtieġa:🍳Tray - 6
Place tomato slices between each piece until all the quantity is used.
recipe.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.
recipe.minutes - 8
Serve with rice or enjoy with all types of bread. Bon appétit.
recipe.minutes
Fatti tan-Nutrizzjoni
Speċijietgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.