Description
This recipe was born thanks to the heat, which we have already started, and my dislike of the foam, which should be removed in the cooking process. So I decided to cook chili in new ways, namely, on the basis of dimlama - when all the vegetables and meat are laid in layers, covered with a lid and languish for a couple of hours. Also, on the advice of Lyudmila yugai ludmila65, I put in the minced tomato paste, I don't regret. And yet, I've always wanted to cook the peppers that are in the pot, and not lie, even after cooking, and I got it!
Ingredients
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Minced meat
400 g
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Pepper
15 piece
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Bulgur
2 Tbsp
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Chicken egg
1 piece
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Tomato paste
2 tsp
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Garlic
2 tooth
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Onion
1 piece
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Carrots
1 piece
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Coriander
1 tsp
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Turmeric
0.25 tsp
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Salt
-
Black pepper
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Cilantro
0.5 tsp
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Vegetable oil
2 Tbsp
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Dill
0.5 coup
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The Apium graveolens Dulce
0.5 piece
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Potatoes
3 piece
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Water
1 l
Cooking
In principle, everything is simple. To prepare the filling. Ready stuffing mix with the washed bulgur, egg, tomato paste, turmeric, 1/2 tsp coriander, garlic, missed through chesnokodavilku, salt and pepper. The stuffing to go in the fridge and deal with pepper. Pepper wash, remove seeds, but the tops are not thrown away, they are still useful to us.
Stuff the peppers with this mixture. I have very little peppers specifically to the pot they just stood.
Onion peel and cut into feathers. At the bottom of the pan to pour vegetable oil and spread the onion.
Carrots grate on a coarse grater and spread evenly over onions. Salt and pepper to taste.
Potatoes cut into slices 3-4 mm in width, evenly distribute on top of the carrots and a little crush hands. Season with salt and pepper to taste, sprinkle with cilantro and 1/2 tsp coriander. Spread on the potatoes upright stuffed pepper. If the pepper with a sharp point, it is very convenient to stick in between the potatoes.
To fill the free space between the tops of the remaining peppers from the pepper. This will allow the peppers to stand and not fall.
Wash the cilantro and finely chop. Gently fill the peppers with water, slightly more than half of the pan (my pan is 3 liters), sprinkle with herbs and put on fire. Bring to boil, then the pot cover with lid, leave to simmer on very low heat for 1 hour.
After half an hour in my pot already had such a savory wildness, and the apartment scattered with the magnificent aroma. Here so it looked after an hour.
I was cooking in the evening, after 9, but despite the late hour, the husband could not resist after such flavors and tasted a bit, well, I, at the same time, tried saaaamy small!
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