Ingrédients
Boulgour fin1 cup- Medium-sized onion, chopped1 piece
- Dried marjoram1 tablespoon
- Dried basil, ground1 tablespoon
Cumin moulu1 tablespoon
Poivre Douce1 teaspoon
Cannelle moulue1 teaspoon- Salt to taste0
- Black pepper to taste0
- Small lemon zest1 piece
- Lean minced meat, finely chopped500 grams
- Medium-sized onion, finely chopped4 pieces
Huile Végétale2 tablespoons- Poivre Douce1 teaspoon
- Cannelle moulue0.5 teaspoon
Sel1 teaspoon- Huile Végétale1 tablespoon
Mesures
- 1
To prepare the dough, wash the bulgur and drain it well, then transfer it to a bowl and add the chopped onion, meat, marjoram, basil, cumin, sweet pepper, cinnamon, salt, black pepper, and lemon zest.
5 minutesMatériel requis:
Bol de mélange - 2
Mix the ingredients well, then chop them slightly in the food processor. Add a little water to knead into a cohesive dough, then set aside.
5 minutesMatériel requis:🍳Food Processor - 3
To prepare the filling, heat oil in a frying pan and sauté the onion until golden, then add the minced meat with salt, sweet pepper, and cinnamon. Stir the mixture over low heat, and when the meat is cooked, remove the filling and set aside.
5 minutesMatériel requis:
Poêle à frire - 4
Divide the dough into two parts, and grease a large baking tray with a tablespoon of vegetable oil. Spread the first part of the dough evenly to cover the bottom of the tray, and distribute the filling evenly on top. Then cover the filling with the remaining dough and flatten it well.
5 minutes - 5
Using a knife wet with water, cut the tray into triangles or squares and evenly distribute the vegetable oil designated for grilling on the surface of the tray using your fingers. Then place the tray in the oven at 180°C for 20 to 30 minutes or until the top is golden brown.
30 minutesMatériel requis:
Four
Couteau
Faits nutritionnels
Boulgour finpour 100gCumin moulupour 100gPoivre Doucepour 100gCannelle mouluepour 100gHuile Végétalepour 100gPoivre Doucepour 100gCannelle mouluepour 100gSelpour 100gHuile Végétalepour 100g* 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.