Meat Ruqaq Tray

Nadia El-MasriCuisinier

Ingrédients

• 10 round dough sheets
  10 sheets
• 4 cups meat broth
  4 cup
• 1/4 kilogram minced meat
  0.3 kilogram
• 1 cup ghee, local
  1 cup
• 1 chicken broth cube
  1 cube
• 1 onion, chopped
  1 piece
• Sel
  0
• Poivre noir
  0
• 2 tablespoons oil
  2 tablespoon

Mesures

1. 1

   To prepare the minced 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 sauté.

   Matériel requis:

   Poêle à frire

   10 minutes
2. 2

   Grease a Pyrex tray with a little ghee.

   Matériel requis:

   Plateau

   5 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
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 second half of the sheets aside.

   5 minutes
5. 5

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

   5 minutes
6. 6

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

   5 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 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