Meat Ruqaq Tray

Nadia El-MasriCuoco

Ingredienti

• 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
• Sale
  0
• Pepe nero
  0
• 2 tablespoons oil
  2 tablespoon

Passi

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.

   Utensili necessari:

   Padella

   10 min
2. 2

   Grease a Pyrex tray with a little ghee.

   Utensili necessari:

   Vassoio

   5 min
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.

   Utensili necessari:

   Pentola

   5 min
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 min
5. 5

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

   5 min
6. 6

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

   5 min
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 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag