- 1 grilled spleen 1.1 plug 1.2 Preparation
- 1.1 plug
- 1.2 Preparation
- 2 'spleen fried pepper 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
- 3 'Tahalat sheep stuffed 3.1 components 3.2 Preparation
- 3.1 components
- 3.2 Preparation
- Two hundred grams of the spleen.
- Besltan Mtostta size.
- Six sheets of curry leaves.
- A teaspoon of chili powder.
- A teaspoon of coriander powder.
- A teaspoon of ginger paste, garlic and green pepper.
- Two grains of cloves.
- Audan of cinnamon.
- Pinch of salt -hsp prefer,.
- Tablespoons of oil.
How to prepare
- Grind ginger paste, garlic and green pepper with cloves and cinnamon to get a fine paste.
- Heating pan over medium heat and add the oil and curry leaves little fried and then add the paste and fry for several minutes.
- Add chopped onion to the pan and Tkulaibh that Athmr onion and tends to color to brown.
- In addition to the spleen mixture and cover the pan and leave on low heat for five to seven minutes.
- Lift the lid on the pan and add the turmeric, chili, coriander and add salt to taste workshop and stir the ingredients well.
- Re-cover the pan and leave it on fire for another ten minutes until the oil begins to get out of them and are Thmerha well.
'Spleen fried pepper
- Fifty grams of the spleen.
- Five teaspoons of sesame oil (or oil).
- Five small links
- Small tablespoons of minced garlic.
- A teaspoon of chopped ginger.
- Six sheets of curry paper.
- Four teaspoons of black pepper powder.
How to prepare
- Put the oil in a frying pan with a suitable size.
- Add onions, finely chopped, ginger and garlic and stir the mixture slightly.
- Add curry leaves to give the flavor and stirring for two minutes.
- Add sliced spleen mixture and stir the mixture well.
- Add black pepper and salt when cooked half of the maturation of the spleen.
- Leave the pan over medium heat until tender and the spleen becomes a black color.
'Tahalat sheep stuffed
- Kg of sheep Tahalat cleaned and peeled from the membrane and open the pocket.
- Two packages of parsley.
- Three-quarters of a cup of olive oil.
- Half a pack of green coriander.
- A tablespoon of lemon juice.
- Cup of garlic, peeled.
- A tablespoon of vinegar.
- A century of green pepper Owalohmr hot.
- Half a teaspoon of crushed spices following: Black pepper. cardamom. Spices problem. Cinnamon. Nutmeg. Chilli powder.
- Black pepper.
- Spices problem.
- Chilli powder.
How to prepare
- Wash Altahalat well with cold water from the inside and outside and remove the artery from the inside by dragging it with your fingers.
- In the pot is placed spleen cleaner and add olive oil, vinegar, black pepper, salt and soaked the mixture for one hour in the refrigerator.
- In the refinery is placed spleen mixture and left for ten minutes until Taatcefy well.
- In a bowl, the food is prepared garlic, parsley, put chili, coriander and well Frmanm.
- Add vinegar, salt, lemon and spices and half of the olive oil mixture potted and prepared food Khalthm again.
- Put Altahalat tray in an appropriately sized oven detached and filling the filling mixture and poured oil over it.
- Heating furnace and the Chinese put the oven for a quarter of an hour until the water comes out of the spleen and dry.
- Add a quarter cup of boiling water to the tray and then wrapped the aluminum foil tightly.
- Reduce the heat of the oven and leave the Chinese oven for two hours to mature.
- After an hour is lifted aluminum lid and add a quarter cup of boiling water and then re-cover Chinese and put the oven.
- When mature is removed aluminum foil and leave the Chinese oven for five minutes to dry a little surface.
- Chinese from the oven and left output to cool slightly and then cut the slices and served with pita bread and yogurt.
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