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Meat spinach dish with shish kebab


Meat spinach dish



Ingredients:



1- 1 kilo of a lost thigh bone

2- Hanging white vinegar

 3- Two slices of sliced ​​anchovy fillets

 4- A third of a cup of meat broth

 5- Salt and pepper

 6- Stuffed mushrooms



Ingredients for spinach filling:



1- Five cloves of garlic, finely chopped

 2- A third of a kilogram of spinach, grated, rough

 3- Sprinkle with fresh rusk 4- Suspend butter



How to prepare mushrooms:



1- Remove the mushrooms, finely chop the legs, and add the butter in a pan, then add the mushrooms, carrots, and zucchini, and leave to cook for a minute. Then add salt and pepper.



2- Bring a tray and stack the mushroom heads, one not deep layer, stuffing with the vegetable mixture, and put it in the oven.



Meat preparation method:



1- Bring a frying pan and put the butter in it, then add the garlic and allow it to cool, stirring until cooked, and then add the spinach, salt and pepper, and leave it until done. Then add the rusk and leave the mixture to cool, then add the eggs to hold.



2- Bring the meat and make an opening, and then stuff it. Then tighten the cap with a small skewer or a thin thread.



3- Bring a tray, put the piece of meat in it, put it in the oven, and leave it, then filter the fat without pressing it. And Turkish to calm for ten minutes. Pour the sauce of the meat so that it reaches a cup with the addition of broth first water if you prefer.



4 - Bring the meat sauce back to the tray and bring to a boil, while continuing to stir to melt any of the deposited salt. Then filter thieves into a dish and serve the meat dish with stuffed mushrooms.



As for how to make a shish kebab dish



Ingredients:



1- A kilo of lamb

 2- Soft chopped onion

 3- Four finely chopped garlic cloves

 4- Two tablespoons of chopped parsley

 5- A piece of crusty bread, soaked in water

 6- Salt and pepper for seasoning



Method:



1- Mix the meat with onions, garlic, parsley and a piece of bread after squeezing it well from the water, then season the mixture with salt and pepper, and flirt with the hand well and make small balls of size of meat or in the form of fingers.







2- Then the balls, i.e. fingers, are distributed over the skewers and the fingers or balls are roasted over charcoal with continuous stirring and ripening time served with toasted bread and rice salad.

التعليقات



إذا أعجبك محتوى مدونتنا نتمنى البقاء على تواصل دائم ، فقط قم بإدخال بريدك الإلكتروني للإشتراك في بريد المدونة السريع ليصلك جديد المدونة أولاً بأول ، كما يمكنك إرسال رساله بالضغط على الزر المجاور ...

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جميع الحقوق محفوظة

Al Ekram Kitchen

2020