Ingredjenti
Fjuri tal-inbid500 grams
Riz1 cup
Laħam imqadded250 grams
Bżar1 piece
Tomat1 piece
Patata1 piece
Żejt vegetali0.3 cup
Speċijiet miksija2 teaspoons
Kari1 teaspoon
Bżar iswed1 teaspoon
Melassa tal-granat2 tablespoons
Salt0
Passi
- 1
In a pot, add the oil and sauté the onion until it softens, then add the meat and fry until it changes color. Add the rice after draining it from water and stir the ingredients until the rice is fried.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Add the spices and pomegranate molasses, stir the ingredients, then set aside to cool.
recipe.minutes - 3
In a pot, add water and boil the grape leaves until they change color, then place them in a strainer.
recipe.minutesGħodda meħtieġa:Kazzola
Strainer - 4
In a pot, place thin slices of tomato and on top of them, thin slices of potato, and sprinkle salt over the vegetables.
recipe.minutesGħodda meħtieġa:Kazzola - 5
Roll the grape leaves and stuff them with the filling, then place them on top of the vegetables and weigh them down with a special food stone.
recipe.minutes - 6
Submerge the pot in water at room temperature and leave it on high heat until it boils, then reduce the heat, cover the pot, and let it cook for one hour to one hour and fifteen minutes. After cooking, let it rest for fifteen minutes before serving.
recipe.minutesGħodda meħtieġa:Kazzola
Fatti tan-Nutrizzjoni
Fjuri tal-inbidgħal kull 100gRizgħal kull 100gLaħam imqaddedgħal kull 100gBżargħal kull 100gTomatgħal kull 100gPatatagħal kull 100gŻejt vegetaligħal kull 100gSpeċijiet miksijagħal kull 100gKarigħal kull 100gBżar iswedgħal kull 100gMelassa tal-granatgħal kull 100gSaltgħal 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.