Ingredjenti
- Coarse bulgur, washed and soaked in two cups of pine water for 15 minutes1 cup
Brodu tal-pulcin3 cups- Small onion, chopped1 piece
Żejt tal-oliva3 tablespoons
Pasta ta' koriandru1 tablespoon- Fava beans, frozen2 cups
Salt0.5 teaspoon
Peper0.5 teaspoon
Speċijiet miksija0.5 teaspoon
Kanella mgħottija0.5 teaspoon
Koriandru mħallat0.5 teaspoon
Paprika0.5 teaspoon- Tomatoes6 pieces
Jogurt1 cup
Passi
- 1
Remove the pulp from the tomatoes and blend the contents in a blender, removing the seeds.
5 minGħodda meħtieġa:
Blender - 2
Cook the broth on low heat in a small pot and add the tomato puree.
5 minGħodda meħtieġa:🍳Small pot - 3
Heat the oil in a pot and sauté the onion for a few minutes until golden. Add the drained bulgur and stir in the pot until all the grains are coated with oil and slightly toasted. Add the spices and stir the mixture. Add the fava beans and stir the mixture for one minute.
5 minGħodda meħtieġa:
Kazzola - 4
Add 2 cups of hot broth all at once and stir the mixture in the pot immediately, then cover the pot and let the grains cook and absorb the broth for 20 minutes. At this stage, add the coriander paste and stir slightly.
20 min - 5
Stuff the tomatoes with the bulgur mixture and close them with their tops. Place in an oven-safe serving dish and pour the remaining broth at the bottom of the dish. Cover the dish and bake the tomatoes in a preheated moderate oven for 30 minutes.
30 minGħodda meħtieġa:🍳Baking dish - 6
Serve hot with some cold yogurt to pour on top.
5 min
Fatti tan-Nutrizzjoni
Brodu tal-pulcingħal kull 100gŻejt tal-olivagħal kull 100gPasta ta' koriandrugħal kull 100gSaltgħal kull 100gPepergħal kull 100gSpeċijiet miksijagħal kull 100gKanella mgħottijagħal kull 100gKoriandru mħallatgħal kull 100gPaprikagħal kull 100gJogurtgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.