Royal Kebab

عنود جاوحدوCozinheiro

Ingredientes

• Carne moída
  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
• Farinha
  2 teaspoon
• Extrato de tomate
  2 teaspoon
• Água
  3 tablespoon
• Manteiga
  1 tablespoon
• Salt and black pepper
  0

Passos

1. 1

   Mix the tomato sauce with water well.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
2. 2

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

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
3. 3

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

   Utensílios necessários:

   Frigideira

   recipe.minutes
4. 4

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

   Utensílios necessários:

   Frigideira

   recipe.minutes
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.

   Utensílios necessários:

   Bandeja

   recipe.minutes
6. 6

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

   recipe.minutes
7. 7

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

   Utensílios necessários:

   Forno

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Carne moídapor 100g

Energia250 kcal

Proteínas20 g

Gordura Total15 g

Farinhapor 100g

Energia364 kcal

Proteínas10.33 g

Gordura Total1 g

Carboidratos76.31 g

Fibra Alimentar2.7 g

Açúcares Totais0.3 g

Extrato de tomatepor 100g

Energia100 kcal

Proteínas1.5 g

Gordura Total0.5 g

Carboidratos24 g

Açúcares Totais20 g

Fibra Alimentar2 g

Águapor 100g

Água100 g

Manteigapor 100g

Energia717 kcal

Proteínas0.85 g

Gordura Total81 g

Carboidratos0.1 g

Açúcares Totais0.1 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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