Kashka with Oil and Kashka with Meat

Rania El-HassanCuisinier

Ingrédients

• 1 cup of dry kashka
  1 cup
• 2 onions, sliced
  2 pieces
• 2 cloves of crushed garlic
  2 cloves
• 0.5 cup of olive oil
  0.5 cup
• 1 tablespoon of dried mint
  1 tablespoon
• Sel
  0
• 200 grams of minced meat
  200 grams
• 2 onions, chopped
  2 pieces
• 2 tablespoons of ghee
  2 tablespoon

Mesures

1. 1

   To make the oil kashka, fry the onion in olive oil until it softens.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Add the kashka and stir it a little, then add 4 cups of water and stir continuously until it boils.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   After boiling, let it simmer for 10 minutes, then add the garlic, dried mint, and salt, then serve.

   10 minutes
4. 4

   To make the meat kashka, fry the meat and onion in ghee, adding a pinch of salt and pepper until cooked.

   Matériel requis:

   Poêle à frire

   5 minutes
5. 5

   Add the kashka and stir it a little, then add water and stir until it boils, let it simmer for the same duration as the oil kashka.

   Matériel requis:

   Marmite

   10 minutes
6. 6

   Then pour the kashka and serve.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* 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.

Caractéristiques et étiquettes diététiques