Ingredjenti
Laħam imqadded500 grams- Onion, finely chopped2 pieces
- Garlic cloves, crushed, finely4 cloves
Speċijiet miksija1 tablespoon- Salt and black pepper to taste0
Sumak0.3 tablespoon
Parsill0.3 cup
Dill0.5 cup- Carrot, grated1 piece
Menta mitfugħa2 tablespoon- Medium-sized potatoes, peeled and hollowed9 pieces
- Tomatoes5 pieces
Pasta tat-tadam1 tablespoon- Hot water2 cups
- Chicken broth cube1 cube
Żejt tal-oliva3 tablespoon- Toasted pine nuts0.5 cup
Passi
- 1
In a pot over heat, add the meat for five minutes, then add the onion and crushed garlic and let it simmer for five minutes. Add the olive oil and let the meat cook until done.
5 minGħodda meħtieġa:
Kazzola - 2
Add salt, pepper, spices, and grated carrot, stir well, then let it sit for five minutes and set aside.
5 min - 3
In a bowl, place the meat filling and add sumac, parsley, and toasted pine nuts.
5 minGħodda meħtieġa:🍳Bowl - 4
Place the potatoes in a deep bowl with enough water and salt.
5 minGħodda meħtieġa:🍳Deep bowl - 5
To prepare the tomato sauce, place the tomatoes in a pot over low heat and let them boil.
5 minGħodda meħtieġa:Kazzola - 6
Dissolve the tomato paste in two tablespoons of water, then add it to the tomato juice and let it boil until thickened.
5 min - 7
Stuff the potatoes using a spoon, then place them in a pot over medium heat. Add the broth, and when it boils, add the tomato sauce and cover the pot. Let it cook over medium heat for half an hour, then serve the stuffed potatoes.
30 minGħodda meħtieġa:Kazzola
Spoon
Fatti tan-Nutrizzjoni
Laħam imqaddedgħal kull 100gSpeċijiet miksijagħal kull 100gSumakgħal kull 100gParsillgħal kull 100gDillgħal kull 100gMenta mitfugħagħal 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.