Zutaten
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Hackfleisch0.5 kilogram
Salz1 tablespoon
Pfeffer1 teaspoon- Safflower1 tablespoon
Mehl2 tablespoon
Zitronensaft1 tablespoon
Schritte
- 1
To clean the intestines, remove the attached fat, add a little flour, a tablespoon of salt, a pinch of lemon juice, and rub well, then wash with water.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Turn the intestine inside out, rub it well with flour, salt, and lemon juice, then wash it thoroughly with water.
5 Min - 3
Turn the intestine back so that the side with fat remains on the outside.
5 Min - 4
To make the filling, in a bowl, mix the ground meat, rice, salt, pepper, and a pinch of safflower well, like a grape leaf filling.
5 MinBenötigte Werkzeuge:Rührschüssel - 5
Insert your finger into the mouth of the intestine, gently fill it while leaving spaces without filling to allow the rice to cook, then turn it at the same time so that the side with fat is on the inside with the rice filling.
5 Min - 6
Gather the open ends from the beginning and end, tie them with clean thread, and wash again.
5 MinBenötigte Werkzeuge:🍳Thread - 7
In a pressure cooker over heat, boil the water well, add the intestine and let it boil for a while, then remove the pot and discard the broth.
5 MinBenötigte Werkzeuge:
Dampkochtopf - 8
Add another amount of water and salt to the pot and let it boil, then place the intestine to cover the pot for 30 minutes to cook.
30 Min - 9
Remove the pot from the heat, strain the broth, then pour the stuffed intestine or membar into a large dish and serve hot.
5 Min
Nährwertangaben
Hackfleischpro 100gSalzpro 100gPfefferpro 100gMehlpro 100gZitronensaftpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.