Gifts made: 2 kibes of oven

Gifts made: 2 kibes of oven


Can you decide the best oven kebab? In case of doubt, do both!





Present tastes: 2 coasts of the oven:
  • Frequent

    Gifts made: 2 kibes of oven

    Gifts made: 2 kibes of oven

  • Frequent

    Present tastes: 3 recipes for Dulce de leche shine

    Present tastes: 3 recipes for Dulce de leche shine

  • Frequent

    Present tastes: meat for the smoothie cake

    Present tastes: meat for the smoothie cake

Padded oven kebab

Ingredients

  • 250 g of kebab wheat
  • ½ liter of hot water
  • 500 g of minced meat
  • 1 chopped onion in small cubes
  • ½ mint leaves
  • Syrian pepper
  • Salt
  • 25 g of butter
  • 25 g of wheat flour
  • 250 ml of milk
  • Nutmeg
  • 200 g of grated mozzarella
  • 2 cubes tomatoes
  • Olive oil to gain weight and water

Methods of preparation

  • Hydrate the wheat in hot water for 10 minutes.
  • Drain the water and arrange in a bowl.
  • Add the minced meat, chopped onion, mint, Syrian pepper and salt. Mix well. Book.
  • In a pan, melt the butter and add the flour, stirring constantly, add the milk without stopping until it is consistent.
  • Season with salt and nutmeg and set aside.
  • Grease a refractory shape with olive oil and have half of the meat mixture.
  • Arrange the spout sauce, the mozzarella, the chopped tomatoes and cover with the remaining meat mixture.
  • Water with olive oil and cook at 200 ° C for 30 minutes.

Quibe of pumpkin stuffed with a beam

Ingredients

  • 2 cups of kebab wheat
  • 500 ml of hot water
  • Olive oil
  • 1 chopped purple onion
  • 2 Accardati garlic cloves
  • 250 g of Japanese pumpkin roast
  • Chopped parsley to taste
  • ½ teaspoon of Zaatar
  • Salt
  • 1 pinch of Syrian pepper
  • 300 g of ricotta cream
  • 200 g of ricotta
  • Mint to taste
  • Lemon to finish

Methods of preparation

  • Hydrate the wheat for 500 ml of hot water for 20 minutes.
  • In a warm pan, arrange the olive oil and brown the purple onion and garlic. Book.
  • Knead the pumpkin until it forms a puree.
  • Add the purple onion and garlic braised to the puree and season with chopped parsley, Zaatar, salt and Syrian pepper. Mix well.
  • Add the hydrated and drained kebab and mix well. Book.
  • Mix the ricotta cream with fresh ricotta, season with salt and mint to taste. Book.
  • View half the pumpkin mixture in a pan greased with olive oil.
  • Arrange the ricotta mixture.
  • Cover with the remaining pumpkin mixture and cook preheated for 40 minutes or until golden brown.
  • Serve with lemon.

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Source: Terra

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