Ingredjenti
- Minced meat250 grams
- Potatoes6 pieces
Koriandru1 teaspoon
Bżar1 piece
Piselli Aħdar400 grams
Farina1 tablespoon
Pasta tat-tadam2 tablespoons
Melassa tal-granat2 tablespoons
Żejt tal-oliva2 tablespoons
Kummin1 teaspoon
Bżar iswed1 teaspoon
Salt0
Ilma2 cups
Passi
- 1
Peel the potatoes and hollow them out, making holes on their sides with a knife, then place them in a pot with water and boil them halfway.
recipe.minutesGħodda meħtieġa:
Kazzola
Sikkina - 2
To prepare the filling, finely chop the onion and place it with the minced meat in a non-stick bowl with some water until the meat is cooked, then sauté it a little on the heat after the bowl dries from the water.
recipe.minutesGħodda meħtieġa:🍳Non-stick bowl - 3
Add the peas, cumin, coriander, black pepper, and salt to the mixture.
recipe.minutes - 4
Remove the potatoes from the heat and let them cool slightly, then stuff them with the previous filling.
recipe.minutes - 5
In a pot on the heat, add olive oil and sauté the stuffed potatoes, then arrange them in a pot or casserole.
recipe.minutesGħodda meħtieġa:🍳Pot - 6
To make the sauce, in a bowl, combine the tomato paste with two cups of water, add the pomegranate molasses and a tablespoon of flour to thicken the sauce, then add salt and spices to taste.
recipe.minutes - 7
Pour the sauce over the potatoes and place them in the oven until cooked.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Koriandrugħal kull 100gBżargħal kull 100gPiselli Aħdargħal kull 100gFarinagħal kull 100gPasta tat-tadamgħal kull 100gMelassa tal-granatgħal kull 100gŻejt tal-olivagħal kull 100gKummingħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100gIlmagħal 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.