Ingrédients
Boulgour brun grossier1 cup
Vermicelles0.5 cup
Beurre2 tablespoons
Eau2.5 cups
Sel1 teaspoon- Minced meat500 grams
- Vegetable oil for frying0.3 cup
- Potatoes5 pieces
- Medium onion2 pieces
Coriandre0.3 cup
Poivre noir1 teaspoon- Sel1 tablespoon
- Chicken broth cube1.5 cubes
- Toasted pine nuts1 cup
Mesures
- 1
To prepare the bulgur with vermicelli, place the butter in the pot over heat, then add the vermicelli to toast, add the bulgur and toast it slightly.
10 minutesMatériel requis:
Marmite - 2
Add two and a half cups of boiling water and salt, and let them cook for 20-30 minutes.
30 minutes - 3
To prepare the potatoes and minced meat, in a pot, fry the onion until golden and add the minced meat.
10 minutesMatériel requis:Marmite - 4
Add a pinch of black pepper and a pinch of salt, and stir until cooked, then add the finely chopped coriander and stir them all together to blend the flavors.
10 minutes - 5
Arrange the potato slices in a baking tray and place the minced meat on top, pour the broth over them and place them in the oven to simmer together and absorb the flavor.
10 minutesMatériel requis:
Plateau - 6
Remove the tray from the oven and sprinkle the toasted pine nuts on top.
5 minutes
Faits nutritionnels
Boulgour brun grossierpour 100gVermicellespour 100gBeurrepour 100gEaupour 100gSelpour 100gCoriandrepour 100gPoivre noirpour 100gSelpour 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.