Description
The basis for this dish was the recipe Moroccan cuisine from the Elder hankishieva - "beef tongue with lemons and olives". Slightly changing the recipe, I decorated our dinner chic hot. The language before us in a new light. But it's very cool to cook a new of your friends favorite products. Help yourself.
Ingredients
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Beef tongue
1 piece
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Onion
4 piece
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Carrots
1 piece
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Tomato
500 g
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Garlic
4 tooth
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Sesame
1 Tbsp
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Paprika sweet
2 tsp
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
-
Parsley
1 coup
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Green olives
15 piece
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Pepper
5 piece
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Pearl barley
1 cup
Cooking
Beef tongue cook for 1 hour, adding the onion and carrots, until tender. We need to clean up.
At this time, boil the pearl barley. I use grits from TM Mistral. Clean, large grains, even do not have to wash. Cook according to the instructions on the package. At the end add salt.
While the language of stew and barley, to prepare the peppers for stuffing. Wash and scrub.
Boiled tongue clean. It is easier to do by placing it immediately in cold water.
Slice the tongue on the washer, then another in half.
In a pot or deep pan put the sliced tongue, onions and crushed in a meat grinder tomatoes.
Add chopped parsley, oil, garlic, crushed in a mortar sesame seeds, paprika.
Stuff peppers to the cooked barley.
Put to the language of the peppers, pour boiling water to plunged all products. Simmer over low heat for 1 hour.
Then place the olives. Season with salt to taste, season with ground black pepper. Simmer for another 5 - 7 minutes.
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