Stuffed Tahalat

Zainab Al-ZaabiCuisinier

Ingrédients

• 10 tahalat
  10 pieces
• 200 g of lamb fat
  200 g
• 200 g of finely minced meat
  200 g
• 1 bunch of parsley
  1 bunch
• 1 medium-sized head of garlic, peeled and finely chopped
  1 head
• 1 small onion, finely chopped
  1 onion
• ½ cup of chopped walnuts
  0.5 cup
• Juice of half a lemon
  0.5 lemon
• Salt and black pepper
  0
• Huile d'olive
  0
• 1 teaspoon of chili
  1 teaspoon
• 1 chili pepper
  1 pepper

Mesures

1. 1

   First, we clean the tahalat by rinsing them with water and creating an opening in each piece to prepare them for stuffing. It is preferable for the butcher to do this step.

   5 minutes
2. 2

   Then we rub the tahalat with lemon, a sprinkle of salt, tahini, and olive oil, and let them marinate for two hours.

   120 minutes
3. 3

   We rinse the tahalat well from the marinade.

   5 minutes
4. 4

   After washing the tahalat, we squeeze half a lemon over them and season with salt and black pepper. At least let them marinate in the seasoning for 4 hours.

   240 minutes
5. 5

   We prepare the stuffing.

   5 minutes
6. 6

   We add the lamb fat, then the finely chopped parsley, garlic, chili pepper, chili, lemon, walnuts, finely chopped onion, and a sprinkle of salt and black pepper.

   5 minutes
7. 7

   We sprinkle a pinch of salt and black pepper, then stuff the tahalat with this filling and arrange them in a baking dish.

   10 minutes
8. 8

   We pour a generous amount of olive oil into the dish, about a cup.

   5 minutes
9. 9

   We cover the dish with aluminum foil and leave it for two to two and a half hours at 180 degrees until fully cooked.

   150 minutes
10. 10

    Finally, we sprinkle a pinch of dried coriander on top and serve it alongside bread.

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 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