Popular foods vary in many Arab countries. One of the most prominent of these dishes is the meal, and the diverse in the mammal is intended for the variety of sheep or cows, and in some areas of the Maghreb, it is called Al -Jalash.
The membra is stuffed with a seasoned mixture of rice and chopped meat, which gives it a delicious taste and a sausage -like shape. In this article we will learn how to prepare the membrane stuffed with rice and chopped meat.
Mallasting with rice and chopped meat
the components
Fabric
A cup of rice
A cup of minced meat
Large tomato
Onion
Half of parsley and coriander
Green pepper or hot pepper
Salt and black pepper
olive oil
How to prepare
First, we clean the membrane well using lukewarm water, salt, vinegar, and lemon salt, then wash it several times until it becomes clean from the inside and outside, let it be filtered from the water.
We soak the rice and wash it well.
To prepare the filling, chop the onions and tomatoes smoothly, then put the olive oil in a frying pan and stir the onions with the minced meat for ten minutes.
Add the soaked rice and chopped tomatoes to the mixture, and stir the ingredients over low heat for five minutes.
We chop the parsley and coriander together after washing them, then add them to the filling with chopped green pepper. We season the filling with salt and black pepper.
We stuff the membrane while making sure to leave an empty space inside the filling
To ensure rice ripening well, close the membrane with the thread after filling.
Wash the membrane well from the outside, then boil the water in a saucepan and boil the membrane for 45 minutes.
After boiling it in the oil until browned and ready to serve.
Mallasted with minced meat and pine
the components
Half a kilo of minced meat
A kilo of sheep
A cup of pine
Onion
Salt, black pepper, ground hill
Chopped coriander
olive oil
How to prepare
We clean the membrane with a mixture of flour, salt, and lemon juice, where we rub it well from the inside and outside, then wash it again with water.
To prepare the filling, chop the onion finely, then transfer it in olive oil with pine until golden. After that, add the minced meat and stir for ten minutes.
Add the chopped coriander, salt, pepper, and ground cardamom to the mixture, and stir the ingredients well.
We start stuffing the membrane, taking care to leave a little vacuum inside and close it with thread.
We boil the membrane in boiling water for 45 minutes or more depending on the type of membrane.
After boiling, it can be served hot with a plate of fotch, curd, or salad, and can be brown in the oil as desired.
