Ingrédients
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Viande hachée0.5 kilogram
Sel1 tablespoon
Poivre1 teaspoon- Safflower1 tablespoon
Farine2 tablespoon
Jus de citron1 tablespoon
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 2
Turn the intestine inside out, rub it well with flour, salt, and lemon juice, then wash it thoroughly with water.
5 minutes - 3
Turn the intestine back so that the side with fat remains on the outside.
5 minutes - 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 minutesMatériel requis:Bol de mélange - 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 minutes - 6
Gather the open ends from the beginning and end, tie them with clean thread, and wash again.
5 minutesMatériel requis:🍳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 minutesMatériel requis:
Autocuiseur - 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 minutes - 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 minutes
Faits nutritionnels
Viande hachéepour 100gSelpour 100gPoivrepour 100gFarinepour 100gJus de citronpour 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.