Ingrediente
- 10 tahalat10 pieces
- 200 g of lamb fat200 g
- 200 g of finely minced meat200 g
- 1 bunch of parsley1 bunch
- 1 medium-sized head of garlic, peeled and finely chopped1 head
- 1 small onion, finely chopped1 onion
- ½ cup of chopped walnuts0.5 cup
- Juice of half a lemon0.5 lemon
- Salt and black pepper0
Ulei de măsline0- 1 teaspoon of chili1 teaspoon
- 1 chili pepper1 pepper
Pași
- 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 min - 2
Then we rub the tahalat with lemon, a sprinkle of salt, tahini, and olive oil, and let them marinate for two hours.
120 min - 3
We rinse the tahalat well from the marinade.
5 min - 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 min - 5
We prepare the stuffing.
5 min - 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 min - 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 min - 8
We pour a generous amount of olive oil into the dish, about a cup.
5 min - 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 min - 10
Finally, we sprinkle a pinch of dried coriander on top and serve it alongside bread.
5 min
Date nutriționale
Ulei de măslineper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.