The modus operandi of meat Sambousek...........
# Amount would be enough: 5 people
# Preparation time: 30 minutes
# Cooking time: 30 minutes
# Ingredients: servings Dough:
Large 3 cup (water cup) flour
1 / 3 cup large corn oil
1 egg
A grain of salt
Warm water to knead
Amounts of the filling:
3 / 4 kilo of minced meat
4 Packs parsley
A large onion, chopped
2 hard boiled egg Slqa well
Salt and pepper
Accurate to shower the Aturabisah
Reddening of the prolific oil
18:00 as corn oil for Asaj
# Preparation: Filling:
1 - Iasj meat, add chopped onion to the oil until tender, then add meat and stir until it is imbued with one hundred and then season with salt and black pepper and leave to cool.
2 - Wash the parsley well and leaves in the air to drain and dry completely, then chop finely with a knife.
3 - Awhittan cut into small cubes and add to meat and parsley.
Dough:
1 - corn flour and knead with Awhitpwalzi salt and warm water to form a paste medium is not soft or land be placed in plastic bags and close them and leave to rest for at least 6 hours.
2 - Sprinkle a little flour on Aturabisah then Take a piece of dough and Aferdiha Balnchabp well, so be gentle without being cut off and then put one teaspoon of filling on the side of Layer uncovered dough out and Trace Baktaap samosas serrata and make sure that the parties to piece sealed and then put them on a tray and a wide sprinkled with flour and finish the work of different kinds until the end of the quantum, but quickly so as not to dry what has been done first, preferably one that claims to help you.
# Cooking: Heat the oil well and then placed units samosas and quickly Take a spoon of oil (in the same extent as frying it) and put over the units to swell and then turn on the other side after Ahmrarha from the bottom and then raise the oil on the blotting paper to get rid of excess oil and serve warm.
# Notes: You can dispense with hard-boiled eggs and only meat and parsley.
# Preparation time: 30 minutes
# Cooking time: 30 minutes
# Ingredients: servings Dough:
Large 3 cup (water cup) flour
1 / 3 cup large corn oil
1 egg
A grain of salt
Warm water to knead
Amounts of the filling:
3 / 4 kilo of minced meat
4 Packs parsley
A large onion, chopped
2 hard boiled egg Slqa well
Salt and pepper
Accurate to shower the Aturabisah
Reddening of the prolific oil
18:00 as corn oil for Asaj
# Preparation: Filling:
1 - Iasj meat, add chopped onion to the oil until tender, then add meat and stir until it is imbued with one hundred and then season with salt and black pepper and leave to cool.
2 - Wash the parsley well and leaves in the air to drain and dry completely, then chop finely with a knife.
3 - Awhittan cut into small cubes and add to meat and parsley.
Dough:
1 - corn flour and knead with Awhitpwalzi salt and warm water to form a paste medium is not soft or land be placed in plastic bags and close them and leave to rest for at least 6 hours.
2 - Sprinkle a little flour on Aturabisah then Take a piece of dough and Aferdiha Balnchabp well, so be gentle without being cut off and then put one teaspoon of filling on the side of Layer uncovered dough out and Trace Baktaap samosas serrata and make sure that the parties to piece sealed and then put them on a tray and a wide sprinkled with flour and finish the work of different kinds until the end of the quantum, but quickly so as not to dry what has been done first, preferably one that claims to help you.
# Cooking: Heat the oil well and then placed units samosas and quickly Take a spoon of oil (in the same extent as frying it) and put over the units to swell and then turn on the other side after Ahmrarha from the bottom and then raise the oil on the blotting paper to get rid of excess oil and serve warm.
# Notes: You can dispense with hard-boiled eggs and only meat and parsley.
