Ingredientes
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Carne moída0.5 kilogram
Sal1 tablespoon
Pimenta1 teaspoon- Safflower1 tablespoon
Farinha2 tablespoon
Suco de limão1 tablespoon
Passos
- 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.minutesUtensílios necessários:
Tigela de mistura - 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.minutesUtensílios necessários:Tigela de mistura - 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Panela de pressão - 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
Fatos nutricionais
Carne moídapor 100gSalpor 100gPimentapor 100gFarinhapor 100gSuco de limãopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.