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Minced Ali Nazik

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Ingredients

Adjust Servings:
4 Eggplants Roasted / For Base
2 Cloves Garlic For Base
1 Tablespoon Butter For Base
5 Tablespoon Yoghurt Filtered if possible / For Base
Salt For Base
Black Pepper For Base
400 Gr. Mince Beef if possible / For Base Cover
2 Tablespoon Olive Oil For Base Cover
Salt For Base Cover
Black Pepper For Base Cover
Red Pepper For Base Cover
1 Onion Medium / For Decoration
1/2 Bunch Parsley For Decoration

Minced Ali Nazik

Cuisine:

Divide the peppers and tomatoes into 4 equal pieces, heat the trail pan on the stove and cook until it gets a trail. Grind the eggplants, peel them, season with salt pepper and chop with a knife. Add the garlic and continue to mince.

  • 60
  • Serves 4
  • Medium

Ingredients

Directions

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Divide the peppers and tomatoes into 4 equal pieces, heat the trail pan on the stove and cook until it gets a trail. Grind the eggplants, peel them, season with salt pepper and chop with a knife. Add the garlic and continue to mince.

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Steps

1
Done
25

Step 1 - The Basement

Divide the peppers and tomatoes into 4 equal pieces, heat the trail pan on the stove and cook until it gets a trail. Grind the eggplants, peel them, season with salt pepper and chop with a knife.

2
Done
25

Step 2 - Base Covering

Add the garlic and continue to mince. In a pan, add olive oil, mince, salt and pepper and fry. Melt the butter in a separate pan. Put the eggplant that you have blended together with the minced garlic into the pan and heat it well.

3
Done
10

Step 3 - Ready to Serve

Then take the eggplants from the pan and mix them with yogurt. Spread the eggplant on the plate for service. Sprinkle with minced meat and 1 pinch of chopped parsley. Serve the butter that you have angered with the onion and serve.

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Classics: Supangle
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Bosnian Ravioli
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Classics: Supangle
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Bosnian Ravioli

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