Meat Raqaq Tray

کلاله میرسپاسیCocinero

Ingredientes

• 10 round dough sheets
  10 sheets
• 4 cups meat broth
  4 cup
• 1/4 kilogram ground meat
  0.3 kilogram
• 1 cup ghee, local
  1 cup
• 1 chicken broth cube
  1 cube
• 1 onion, chopped
  1 piece
• Sal
  0
• Pimienta negra
  0
• 2 tablespoons oil
  2 tablespoons

Pasos

1. 1

   To prepare the ground meat filling, put the oil in a frying pan and sauté the onion, then add the meat, salt, and black pepper. Stir the mixture until the meat is cooked and you have a filling.

   Herramientas necesarias:

   Sartén

   10 minutos
2. 2

   Grease a Pyrex tray with a little ghee.

   Herramientas necesarias:

   Bandeja

   2 minutos
3. 3

   Heat the meat broth slightly and place it in a deep, round container. Dissolve the broth cube in some water and then add it to the meat broth.

   Herramientas necesarias:

   Olla

   5 minutos
4. 4

   Dip the dough sheets in the broth one by one and place them in the tray, sprinkling a little ghee over each sheet, until you reach half the quantity, leaving the remaining sheets aside.

   5 minutos
5. 5

   Add the cooked meat and spread it over the arranged sheets in the tray.

   3 minutos
6. 6

   Add the remaining sheets in the same way, dipping each sheet in the broth until the quantity is finished.

   5 minutos
7. 7

   Sprinkle the remaining ghee over the entire tray and place it in a medium heat oven until it turns golden. Let it cool, then cut it.

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas