Description
Warm appetizer of pita bread with juicy tangy filling of fried minced meat, red beans, rice and salad, with garlic and chili.
Ingredients
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Pita
2 piece
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Beans
400 g
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Tomato
2 piece
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Minced meat
300 g
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Figure
0.5 cup
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Garlic
3 tooth
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Chili
1 piece
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Pepper
0.5 piece
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Red onion
1 piece
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Parsley
4 Tbsp
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Lemon juice
1 Tbsp
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Vegetable oil
1 Tbsp
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Salt
-
Allspice
Cooking
In a deep saucepan heat the oil, add chopped garlic and bell pepper. Sauté for 1 minute. Then pour the beans along with the sauce, season with salt-pepper and cook over high heat, stirring occasionally, about 10 minutes. The liquid should almost evaporate.
Cut the tomatoes into small cubes, onion and chili pepper (without seeds) finely chop. In a separate container, mix the tomatoes, chilli, onion, 2 tablespoons parsley, sprinkle with lemon juice. Mix well.
In a frying pan over high heat, stirring occasionally, fry the mince until cooked (until all the liquid has evaporated).
For this dish I used a mixture of rice Mistral and white fragrant wild and basmati rice Mix. Boil the rice until tender according to package instructions.
Each pita cut into 4 pieces - there are 8 pieces. On each piece of lavash, close to the edge, evenly distribute the rice first.
Then some beans.
Next, a little minced meat and vegetable salad. Sprinkle with parsley.
First, wrap the middle of the bottom edge.
Then tightly roll the roulade, starting from the side where the filling.
This procedure is repeated with the other pieces of pita bread. Serve the appetizer immediately, while warm.
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