Ingredjenti
Bulgur gross1.5 cup- Small onion0.5 kilogram
- Beef, with some bones0.5 kilogram
Ċiċri mqadded2 cup
Ċiċri niexfa1 cup
Kumin mgħaffeġ1 tablespoon
Salt0
Bżar iswed0.5 teaspoon
Żejt tal-oliva0
Farina0.3 cup
Passi
- 1
Heat 1/4 cup of olive oil and sauté the onion on all sides. Season the meat with spices and brown slightly in a pot with a little oil. Add 6 cups of water and simmer the meat until tender. (Bones can be added to the broth for extra flavor). If using dried chickpeas, soak them overnight with a little baking soda, drain, and add to the meat broth to cook alongside the meat. If using canned chickpeas, rinse and drain them, then add to the pot at the end of the cooking time.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Reserve 2 cups of the meat broth to make the sauce. Scoop out the meat and chickpeas and cook the bulgur in the broth. Use 2 cups of liquid. Cover and cook the bulgur until tender, then return the meat and chickpeas to the pot along with the bulgur and onion.
recipe.minutesGħodda meħtieġa:Kazzola - 3
To prepare the sauce: Toast the flour in a frying pan until it turns brown and becomes fragrant. Add the meat broth (without the meat, chickpeas, and onion) and stir until the mixture thickens. Add the meat, chickpeas, and onion to the sauce, if desired. Stir to combine and make it tender. Serve with bulgur.
recipe.minutesGħodda meħtieġa:
Pan
Fatti tan-Nutrizzjoni
Bulgur grossgħal kull 100gĊiċri mqaddedgħal kull 100gĊiċri niexfagħal kull 100gKumin mgħaffeġgħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gŻejt tal-olivagħal kull 100gFarinagħal 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.