Stewed arabic hash

stewed arabic hash

 

Today I bring you an easy recipe full of flavor, a variety of Kefta perfect for baking and forgetting about the kitchen for 45 minutes. East stewed arabic hash It is an ace up your sleeve for a dinner with friends without being enslaved between stoves as well as a safe bet to satisfy the stomachs of your guests.

Also, if you are in full swing «I go on a diet because the shop windows of Zara They indicate that summer has arrived », today you are in luck, this is a round plate to satisfy you with a low caloric intake (but with a head… YOU HAVE TO EAT!)

 

Stewed arabic hash

Author
Kitchen: Traditional
Recipe type: Meat
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 1 red pepper
  • 1 green pepper
  • 3 large tomatoes
  • 1 tablespoon of Olive Oil
  • 1 small onion, finely chopped
  • 350 grams of minced beef (or lamb if you like strong emotions)
  • 2 dientes de ajo chopped
  • 3 cm ginger
  • 1 tablespoon pine nuts
  • 1 teaspoon of paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon of harissa
  • 2 sprigs of coriander
  • 1 lemon
  • Egg
  • Sal Island

Preparation
  1. We preheat the oven to 180º
  2. Cut the onion and garlic very fine and reserve.
  3. In a bowl, mix the beef (or lamb), the egg yolk and the tablespoons of chopped pine nuts, cumin, paprika, the minced ginger, harissa a pinch of salt and pepper and mix well (with your hands better)
  4. With a drizzle of olive oil and with the help of a piece of conine paper we smear a glass-clay ovenproof container and distribute the meat until the entire surface is covered.
  5. We wash and cut the peppers into thick strips and place them on the meat.
  6. Wash and cut the tomatoes into two-finger thick slices and place on the meat.
  7. Squeeze the juice of a lemon over the ingredients and put in the oven for 45 minutes (we will add a little more olive oil if we have something drier than expected).

Nutritional information per serving
Calories: 350

 


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