Royal Kebab

عنود جاوحدوCuoco

Ingredienti

• Carne macinata
  0.5 kilogram
• Onion, whole
  1 piece
• Onion, chopped
  1 piece
• Tomato, diced
  2 piece
• Celery, chopped
  0.5 cup
• Bread, Syrian, fried in oil without cutting
  2 loaf
• Farina
  2 teaspoon
• Concentrato di pomodoro
  2 teaspoon
• Acqua
  3 tablespoon
• Burro
  1 tablespoon
• Salt and black pepper
  0

Passi

1. 1

   Mix the tomato sauce with water well.

   Utensili necessari:

   Ciotola per mescolare

   5 min
2. 2

   Mix the meat with the chopped onion, flour, salt, and pepper well.

   Utensili necessari:

   Ciotola per mescolare

   5 min
3. 3

   Cut the whole onion into wedges and fry in oil until fully cooked for 10 minutes.

   Utensili necessari:

   Padella

   10 min
4. 4

   Shape the meat mixture into kebab fingers and fry in oil.

   Utensili necessari:

   Padella

   5 min
5. 5

   In a tray, place the butter with the tomato sauce mixture, add a portion of the fried bread, then a portion of the fried onion, followed by a portion of the diced tomatoes and celery.

   Utensili necessari:

   Vassoio

   5 min
6. 6

   Add the fried kebab fingers to the tray, then another layer of onion, tomatoes, and celery, followed by the bread on top.

   5 min
7. 7

   Place the tray in the oven for 5 minutes, then serve.

   Utensili necessari:

   Forno

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Carne macinataper 100g

Energia250 kcal

Proteine20 g

Grassi totali15 g

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Concentrato di pomodoroper 100g

Energia100 kcal

Proteine1.5 g

Grassi totali0.5 g

Carbohydrate24 g

Zuccheri totali20 g

Fibre alimentari2 g

Acquaper 100g

Acqua100 g

Burroper 100g

Energia717 kcal

Proteine0.85 g

Grassi totali81 g

Carbohydrate0.1 g

Zuccheri totali0.1 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag