Ingrédients
- Flaky pastry250 grams
- Rice, soaked500 grams
Pois400 grams- Onion, chopped1 piece
- Potatoes, diced3 pieces
- Meat, cut into small cubes500 grams
- Almonds, boiled, peeled, and roasted1 cup
Sept épices0.3 teaspoon- Cloves0.3 teaspoon
Poivre noir0.3 teaspoon
Cumin0.3 teaspoon- Salt, or to taste1.5 tablespoons
Huile Végétale3 tablespoons
Mesures
- 1
To prepare the filling, heat the oil in a pan, add the onion and sauté until it is well softened, then add the meat and stir until the meat is cooked.
10 minutesMatériel requis:
Poêle à frire - 2
Add the almonds, peas, potatoes, and rice to the meat and mix well, season with spices and salt, then add water to the mixture to cover it.
10 minutes - 3
Let the filling simmer on low heat for 20 minutes until the rice and potatoes are cooked.
20 minutes - 4
To prepare the Barda Blaw, brush the pastry with butter on both sides and place it in a buttered baking sheet, then spread the filling over the pastry in the baking sheet.
10 minutesMatériel requis:
Plaque de cuisson - 5
Fold the pastry over the filling from all sides to completely cover it, then place the baking sheet in the oven to brown.
10 minutesMatériel requis:
Four - 6
Remove the baking sheet from the oven, flip it over, cut it, and serve hot.
5 minutes
Faits nutritionnels
Poispour 100gSept épicespour 100gPoivre noirpour 100gCuminpour 100gHuile Végétalepour 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.