| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Karen Mintzias |
| 1 x ca. 450 g | Ground beef |
| 1/4 x ca. 450 g | Onion; grated |
| 3 | Garlic cloves; minced |
| 1/2 Teelöffel | Oregano |
| 1 Teelöffel | Ground cumin |
| 2 Esslöffel | Minced flat-leaf parsley |
| 2 Esslöffel | Finely chopped fresh mint |
| 1/2 Teelöffel | Freshly ground black pepper |
| | Salt |
| 1/4 Tasse | Long-grain rice |
| 4 Esslöffel | Fruity olive oil |
| 1/2 Tasse | Finely chopped onion |
| 4 | Garlic cloves; minced |
| 1/2 Teelöffel | Freshly ground cinnamon |
| 1 Esslöffel | Honey |
| 2 x ca. 450 g | Tomatoes skinned, seeded & chopped |
| | Salt |
| | Freshly ground black pepper |
| 1/2 Tasse | Herb broth or water |
| 2 Esslöffel | Minced flat-leaf parsley |
| 2 Esslöffel | Finely chopped fresh mint |
| 1 Esslöffel | Finely chopped fresh basil |
|
Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes.
Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels.
Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.
|
|
Anmerkungen zum Rezept:
keine |
