Description
The stuffed tongue is very tender, juicy and amazingly delicious dish of Moroccan cuisine.
Ingredients
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Beef tongue
1 piece
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Chicken egg
3 piece
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Cheese
100 g
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Bread crumbs
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Beef
300 g
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Onion
-
Parsley
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Butter
1 Tbsp
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Black pepper
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Salt
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Vegetable oil
Cooking
Cook the tongue as usual. Mine cooked about 3 and a half hours. While cooking the tongue, cut the beef chunks, put in saucepan, add onion, pepper, salt, pour 1 Cup of water and simmer until the complete evaporation of liquid.
Mince, add fresh herbs, butter. 3 minutes fry stuffing in a frying pan.
Let cool slightly and add to the stuffing raw egg.
Language cut into slices with a width of approximately 2 centimeters. Cut each slice to make a pocket. Can be generally in half, leaving one edge, but I decided – not much sleep, and just made the slits. Stir 2 eggs with grated cheese.
Recommend salt and pepper the slices, but I did not – they are a good natural sweet taste. Put the filling inside the slices.
Coat slices first in breadcrumbs, then in egg and cheese. Watch that the cheese mass is well shut of the place where the sticks out of the slot filling. Put in hot oil (oil should be a lot, preferably even deep-fried), fry.
Served hot, although they are always good.
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