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I cut the meat into strips, I sliced the potatoes, and I finely chopped the onion and garlic. I used a Zepter bowl, for which I did not add any oil.
So, I put the meat in the bowl, covered it and let it simmer in its own juice, taking care to turn it on both sides. I added the onion, garlic and spices and let them simmer together for a while. The next step was to put the potatoes and ghebele, and when the potatoes penetrated I threw the tomatoes cut in half and sprinkled a little tarragon on top. I really like tarragon in food and I use it quite often. Its aroma takes me away with the thought, as a child, of my grandmother who cooks divinely ...
When the stew was ready, I arranged a portion on a plate and decorated it with freshly chopped parsley.
1 kg ghebe
2 slices of bread
1 clove of garlic
The beans are washed well and then boiled in salted water (I changed the water twice). Drain well and let them cool very well and then chop them with a mincer or robot. We boil the potatoes until the fork enters them, we let them cool. Chop the potatoes, grate the carrots (I chose to use the robot). We soak the bread in water and drain it well.
Grate the onion, then drain the juice, chop the dill, grind the garlic well and add the ingredients. Add the rest of the ingredients and mix well.
With wet hands, form the meatballs and fry them in the heated oil, take them out on a kitchen towel to absorb the excess oil.
Try this video recipe too
It's just a matter of fools, we like it madly or just the thought of them terrifies us. I am part of the first category, so the other day when my husband made me a pleasant surprise, namely a bag with turkey balls, I was happy and I started to prepare a stew with good polenta to lick your fingers . Turkey turkeys are very easy to prepare and I quickly write the recipe and find out :).
- 1 / 2kg turkey fillets
- some cherry tomatoes (optional)
- 1 suitable onion
- 3-4 cloves of garlic
- 50 ml white wine
- 150ml broth
- salt pepper
1. Wash the fuels well with cold water and then scald them a little to work easier with them (they do not fall apart during cooking).
2. In a saucepan put a little oil to heat then add the onion and chopped garlic, the tomatoes cut in half and leave for 3-4 minutes. Add the fuduli, mix lightly, season with salt and pepper, leave for 1 minute then add the wine and broth. Let it simmer for about 20 minutes.
Serve with polenta. They are delicious!
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The tastiest ghebe stew
The tastiest ghebe stew
The tastiest ghebe stew.
Ingredients ghebe stew
a bag of frozen mushrooms (ghebe)
How to prepare stew with ghebe
I hardened the finely chopped onion in oil. After a few minutes I added diced red peppers. I let it simmer for about 5 minutes. During that time I washed the thawed mushrooms. I added them to the pan, added salt and pepper and simmered.
I didn't put water because it leaves the mushrooms. If the water drops and the mushrooms are not cooked, you can add a little more water. At the end I put flour mixed with milk on them. I left it on the fire for another 5 minutes, stirring constantly. At the end I put two tablespoons of cream and adjusted salt and pepper because it was needed. Serve with polenta.
The ghee is washed well and cleaned of the feet. Put water and salt in a pot and when the water boils throw the ghebele.
They are kept to boil for about 30 minutes and then drained in a sieve.
Put them on the chopper and chop them with a knife to grind them further.
Finely chop the white onion, julienned red onion and diced pepper.
Heat the oil in a pan and fry the vegetables.
After 3-4 minutes, add the chopped ghee and leave it to harden until it starts to leave water.
Add the tomato sauce and mix well.
Add enough hot water to cover with 1 finger over the ghebe.
Keep on the fire until the water drops well, then add the crushed garlic with a knife blade and finely chopped.
Season with salt and pepper to taste. Ghebe food is ready when it starts to be bound to have the consistency of bean stew :).