Vegetable and Meat Tray

خلود الحماميCuisinier

Ingrédients

• Beef, cut into medium-sized cubes
  500 grams
• Small zucchini, washed and cut into slices
  500 grams
• Small eggplant, cut into slices
  500 grams
• Medium carrot, cut into slices
  500 grams
• Potato, peeled and cut into medium-sized cubes
  500 grams
• Corn, small ears
  1 cup
• Tomato paste, dissolved in 1 cup of water
  1 tablespoon
• Vegetable oil for frying
  3 cups
• Cannelle
  0.5 teaspoon
• Poivre noir
  0.3 teaspoon
• Sel
  1 teaspoon

Mesures

1. 1

   Preheat the oven to medium heat.

   Matériel requis:

   Four

   5 minutes
2. 2

   Place the pieces of meat in a baking tray. Sprinkle with cinnamon and mix well until all pieces are seasoned.

   Matériel requis:

   🍳

   Baking Tray

   5 minutes
3. 3

   Put the tray in the oven and leave until the meat starts to change color at all edges of the pieces. Remove the tray from the oven and set aside. The meat should not be fully cooked.

   10 minutes
4. 4

   Heat the vegetable oil in a frying pan, then add the potato cubes and fry until golden brown. Remove from the oil and set aside.

   Matériel requis:

   Poêle à frire

   5 minutes
5. 5

   Add all the chopped vegetables, tomato paste, and fried potatoes to the cooked meat, season the mixture with black pepper and salt, then place the tray in the oven for 30 minutes at medium heat.

   30 minutes
6. 6

   Remove the tray from the oven, add the corn ears, then return the tray to the oven and leave for 5 minutes.

   5 minutes
7. 7

   Serve the vegetable and meat tray hot with rice and vermicelli or Arabic bread.

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Cannellepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Selpour 100g

Cendres100 g

* 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.

Caractéristiques et étiquettes diététiques