Description
Saw this recipe in a Greek magazine "Gastronom& amp;quot;, tried it and just fell in love! For the first time this recipe was published by me on "the Cook&a mp;quot;, slightly changed it and decided to share with you because the dish is cooked for three years, because it is very loved in our family and because it's very simple and fast, but on the table it looks very impressive and beautiful. Try it!
Ingredients
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Minced meat
600 g
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Vegetable oil
6 Tbsp
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Onion
1 piece
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Garlic
1 tooth
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Tomato paste
1 tsp
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Raisins
2 Tbsp
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Pine nuts
1 Tbsp
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Dutch cheese
150 g
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Chicken egg
1 piece
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Cream
100 ml
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Figure
2 cup
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Broth
3.5 cup
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Carrots
100 g
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Salt
Cooking
Filling: Fry in a pan onion, garlic and mince, breaking up lumps with a fork.
Add the tomato, raisins and simmer until all the liquid evaporates, add the nuts, salt and pepper.
Rice: fry the carrots, add the rice and fry it, stirring well for 2-3 minutes.
Add the broth, salt, pepper and cook on low heat until all the liquid is absorbed, about 15 minutes.
Let slightly cool, add the egg, cheese and cream, mix well.
High form (20 cm diameter) grease with oil, the bottom lay a baking paper. Vystelit in the form of 3/4 of the mass of rice, leaving a hole for stuffing.
Place the stuffing and close the top with the remaining rice.
Cover with foil and bake in preheated oven at 220 degrees for 20 minutes. Cooked rice trim the sides with a knife, cover the dish and turn to him.
Let slightly cool and cut into portions.
Delicious!
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