Description
From the series "a Culinary spy." One of the recipes of the Mediterranean cuisine. Such unknown words, and so dizzy...
Ingredients
-
Grain
500 g
-
Minced meat
1 kg
-
Flour
4 Tbsp
-
Pine nuts
100 g
-
Sesame paste
500 g
-
Olive oil
4 Tbsp
-
Onion
2 piece
-
Garlic
2 tooth
-
Lemon
-
Cinnamon
-
Parsley
Cooking
Prepare first thing in Burgul, as it is already cooked, and just dried, pour about half a liter of water and let soak, add 4 tablespoons flour, 4 tablespoons of olive oil, salt and pepper. Who does not know what it is, and how to eat it, JUST replace, in a wheat porridge.
mix well and place, preferably in split ( 26-28 cm) form, having compacted slightly by hand
on a well-heated pan put to fry the onion, garlic, pepper and when it's all toast, to your taste, gradually add the mince and fry until cooked minced meat,
add half a Cup of nut, finely chopped parsley (who loves that parsley can replace cilantro) and cinnamon, of course salt and pepper
supplemented by our form with minced meat
and put in a preheated 180 degree oven, for 35-40 minutes
while the pie is gaining strength in the oven, we prepare the upper fill, pound the TAHINI (gourmet), dilute 100-120 grams of water, half a Cup of lemon juice, salt and pepper to taste. Stirring constantly, bring to readiness, until they become lighter and will become the consistency of thick cream.
We take out our casserole, cover the top layer of the tahini with the remaining nuts and put it back in the oven for 10-15 minutes,
casserole is ready
Unusual taste, unusual products, but, as Shakespeare said in 6, no 7 sonnet "it is Better to try once than eight times to read"
BON APPETIT!!
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