Ingredjenti
Laħam ta' bovini mqassam500 grams
Bżar2 pieces- Garlic clove2 cloves
Kummin1 tablespoon- Salt and black pepper0
Speċijiet miksija1 tablespoon
Parsill0.5 cup- Potatoes3 pieces
Bajdunġal3 pieces
Ħalib Mozzarella1 cup
Bżar aħdar3 pieces
Krema340 grams
Pasta tat-tadam2 tablespoon
Mustarda2 tablespoon
Salt1 teaspoon
Ġuħ ta' lewż3 tablespoon
Żejt tal-qamħ1 cup
Passi
- 1
In a food processor, mix the meat with the onion, garlic, and parsley well, then place it in a deep bowl. Add salt, pepper, spices, and cumin, and mix.
5 minGħodda meħtieġa:🍳Food Processor - 2
Shape the kofta into fingers, then place them in the refrigerator for half an hour, then place them in a greased tray.
30 minGħodda meħtieġa:
Tazza - 3
Place the tray in a preheated oven and leave it to grill.
30 min - 4
Fry the potatoes in oil, then fry the eggplant.
10 minGħodda meħtieġa:
Pan - 5
In the blender, mix the cream, tomato paste, mustard, lemon juice, and salt well.
5 minGħodda meħtieġa:
Blender - 6
In a Pyrex dish, place the fried potato and eggplant cubes, add the cream sauce, then add the grilled kofta fingers on top, followed by the mozzarella cheese.
5 minGħodda meħtieġa:🍳Pyrex - 7
Return the tray to the oven until browned for a quarter of an hour, then sprinkle with chopped green onions lengthwise and serve hot.
15 min
Fatti tan-Nutrizzjoni
Laħam ta' bovini mqassamgħal kull 100gBżargħal kull 100gKummingħal kull 100gSpeċijiet miksijagħal kull 100gParsillgħal kull 100gBajdunġalgħal kull 100gĦalib Mozzarellagħal kull 100gBżar aħdargħal kull 100gKremagħal kull 100gPasta tat-tadamgħal kull 100gMustardagħal kull 100gSaltgħal kull 100gĠuħ ta' lewżgħal kull 100gŻejt tal-qamħgħal 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.