Okra Tart

فاطمه السقاطChef

Ingredjenti

• 1/2 can of instant cornmeal porridge
  0.5 can
• 2 cups of water
  2 cup
• Biber abjad
  0
• Paprika
  0
• Butir
  0
• 1 large onion
  1 piece
• 1/2 kilogram of tomatoes
  0.5 kilogram
• 3 cloves of garlic
  3 cloves
• 1/2 kilogram of frozen okra
  0.5 kilogram
• Peprina
  0
• 1 piece of feta cheese
  1 piece

Passi

1. 1

   Prepare the okra stew in advance. Chop the onion and sauté it in olive oil. Dice the tomatoes and add them to the onion mixture. Then add a little water and tomato paste if necessary. Cook for 30 minutes, then add the crushed garlic in the last five minutes of cooking. Let it cool and set aside.

   Għodda meħtieġa:

   Pan

   Kazzola

   recipe.minutes
2. 2

   Sauté the okra in a frying pan with a little olive oil. Add it to the tomato sauce after sautéing and stir for a few minutes. Cook the okra and tomato sauce with chili on low heat for 15 minutes. Set aside.

   Għodda meħtieġa:

   Pan

   recipe.minutes
3. 3

   To prepare the cornmeal porridge: Use instant cornmeal porridge in the recipe. Boil some water or broth, and slowly add the cornmeal porridge while stirring for a few minutes. It will thicken. Add butter for flavor, if desired, then add spices and a little salt.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
4. 4

   Brush the pastries with olive oil using a brush. Place 1/2 cup of cornmeal porridge on each pastry. Using your fingertips, dip in olive oil and spread the porridge evenly on the pastry. Brush oil on the top of the pastry.

   Għodda meħtieġa:

   🍳

   Brush

   recipe.minutes
5. 5

   Bake the pastries in an oven at 205 degrees Celsius for 10 minutes.

   Għodda meħtieġa:

   Forn

   recipe.minutes
6. 6

   Remove from the oven and place large spoons of the okra stew and reheat when ready to serve. Sprinkle a little chopped parsley on the pastries and serve hot. Crumble feta cheese on top and broil for thirty seconds until softened and browned.

   recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Biber abjadgħal kull 100g

Enerġija300 kcal

Proteini10 g

Xaħam Totali5 g

Karboidrati60 g

Fibri Dietetiċi20 g

Zokkor Totali5 g

Paprikagħal kull 100g

Enerġija282 kcal

Proteini14.1 g

Xaħam Totali13.2 g

Karboidrati54.3 g

Fibri Dietetiċi34.9 g

Zokkor Totali5.3 g

Butirgħal kull 100g

Enerġija717 kcal

Proteini0.85 g

Xaħam Totali81 g

Karboidrati0.1 g

Zokkor Totali0.1 g

Peprinagħal kull 100g

Enerġija20 kcal

Proteini1 g

Xaħam Totali0.2 g

Karboidrati4.7 g

Zokkor Totali2 g

Fibri Dietetiċi1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags