Ingredjenti
Bulgur fin2 cups
Farina tal-wheat1 cup
Menta mitfugħa1 tablespoon
Aglow2 cloves- Yogurt, goat or cow1.5 kilograms
Salt0
Passi
- 1
Place the bulgur and flour in a bowl and knead with water until a cohesive dough is formed.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 2
Take pieces of the dough and roll them between your palms to form a rope shape with a diameter of 1 cm, then cut this rope into small pieces measuring 1 cm.
recipe.minutes - 3
Then roll this piece of dough between your palms again to form a small ball; you can place several pieces in your palms and roll them together.
recipe.minutes - 4
Place a pot of water on the stove, wait until the water starts boiling, and add the dough balls.
recipe.minutesGħodda meħtieġa:
Kazzola - 5
Remove the balls from the water after ten minutes and place them in a strainer to drain, then transfer to a bowl.
recipe.minutesGħodda meħtieġa:
Strainer - 6
Crush the garlic until it becomes fine and add it to the dough balls, mixing by shaking the bowl, then place it in the refrigerator.
recipe.minutes - 7
When the dough balls cool down, add the yogurt, dried mint, and salt.
recipe.minutes
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gFarina tal-wheatgħal kull 100gMenta mitfugħagħal kull 100gAglowgħal 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.