Ингредиенты
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Фарш0.5 kilogram
Соль1 tablespoon
Перец1 teaspoon- Safflower1 tablespoon
Мука2 tablespoon
Лимонный сок1 tablespoon
Шаги
- 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 мин.Необходимая посуда:
Смешивающая чаша - 2
Turn the intestine inside out, rub it well with flour, salt, and lemon juice, then wash it thoroughly with water.
5 мин. - 3
Turn the intestine back so that the side with fat remains on the outside.
5 мин. - 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 мин.Необходимая посуда:Смешивающая чаша - 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 мин. - 6
Gather the open ends from the beginning and end, tie them with clean thread, and wash again.
5 мин.Необходимая посуда:🍳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 мин.Необходимая посуда:
Скороварка - 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 мин. - 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 мин.
Факты о питании
Фаршна 100 гСольна 100 гПерецна 100 гМукана 100 гЛимонный сокна 100 г* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.