Ingredjenti
- Meat, lamb or shrimp cut into small cubes0.5 kilogram
- Pasta, bird's tongue1 tablespoon
- Medium onion, chopped into small pieces1 piece
- Parsley bunch, finely chopped1 bunch
Menta mitfugħa1 tablespoon
Ghee2 tablespoon
Sos tat-tadam2 tablespoon
Fjura tal-laurel2 leaf
Bżar iswed1 teaspoon
Salt1 teaspoon
Passi
- 1
In a pot over the fire, sauté the onion with ghee until it turns golden.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Add the meat pieces to the onion and sauté, then add the tomato sauce and enough water to cover the meat.
recipe.minutes - 3
Add half of the parsley and mint, then add salt, black pepper, and bay leaves. Leave the pot on the fire until the meat is cooked, ensuring to add water as needed.
recipe.minutes - 4
In another pot over the fire, sauté the bird's tongue pasta with a tablespoon of ghee, then add it to the meat and let the soup simmer until cooked.
recipe.minutes - 5
Add the remaining parsley and mint five minutes before turning off the heat. You can add water to the soup as needed.
recipe.minutes
Fatti tan-Nutrizzjoni
Menta mitfugħagħal kull 100gGheegħal kull 100gSos tat-tadamgħal kull 100gFjura tal-laurelgħal kull 100gBżar iswedgħal kull 100gSaltgħal 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.