Ingredjenti
Dough Filo6 sheets
Laħam ta' bovini mqassam350 grams- Onion, chopped1 piece
- Red pepper, chopped1 piece
- Parsley, finely chopped2 teaspoons
- Ginger, ground1 teaspoon
Kumin mgħaffeġ1 teaspoon
Paprika0.5 teaspoon
Pasta tat-tadam1 teaspoon- Hot sauce (Harissa)0.5 teaspoon
- Melted butter0
Żejt tal-oliva0- Black pepper to taste0
- Salt to taste0
Passi
- 1
To prepare the filling: Heat the oil in a pot, add the ground meat, onion, and red pepper, and mix the ingredients well.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Add the parsley, ginger, cumin, paprika, tomato paste, hot sauce, and salt, and cook until the meat is done. Adjust the spices according to taste.
recipe.minutes - 3
Preheat the oven to 180 degrees Celsius.
recipe.minutesGħodda meħtieġa:
Forn - 4
Brush the filo sheets with melted butter, so they become crispy when baked.
recipe.minutes - 5
Cover the bottom and sides of a round baking dish (26 cm diameter) with three sheets of dough and place the fourth in the center, so that we have two layers of filo dough in the middle.
recipe.minutesGħodda meħtieġa:
Tegħlija tal-forn - 6
Spread the meat filling evenly over the dough sheets, and fold the edges of the sheets over the filling.
recipe.minutes - 7
Place the remaining two sheets of dough over the filled dough and wrap it up.
recipe.minutes - 8
Bake the bastilla in the oven for 45 minutes until it turns slightly golden, and serve hot alongside a salad.
recipe.minutes
Fatti tan-Nutrizzjoni
Dough Filogħal kull 100gLaħam ta' bovini mqassamgħal kull 100gKumin mgħaffeġgħal kull 100gPaprikagħal kull 100gPasta tat-tadamgħal kull 100gŻejt tal-olivagħal 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.