Ingredjenti
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Laħam imqadded0.5 kilogram
Salt1 tablespoon
Peper1 teaspoon- Safflower1 tablespoon
Farina2 tablespoon
Ġuħ ta' lewż1 tablespoon
Passi
- 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.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 2
Turn the intestine inside out, rub it well with flour, salt, and lemon juice, then wash it thoroughly with water.
recipe.minutes - 3
Turn the intestine back so that the side with fat remains on the outside.
recipe.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.
recipe.minutesGħodda meħtieġa:Bowl tal-ħawt - 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.
recipe.minutes - 6
Gather the open ends from the beginning and end, tie them with clean thread, and wash again.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.minutesGħodda meħtieġa:
Kazzola ta' pressjoni - 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.
recipe.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.
recipe.minutes
Fatti tan-Nutrizzjoni
Laħam imqaddedgħal kull 100gSaltgħal kull 100gPepergħal kull 100gFarinagħal kull 100gĠuħ ta' lewżgħal 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.