El ingrediente base que he utilizado es el mijo hervido. Puedes sustituirlo por proteína de soja texturizada, arroz integral, o cualquier otra legumbre / cereal que te guste.
This is a delicious way to prepare vegetarian meatballs brought Middle Eastern, original for its blend of spices, cylindrical shape and presentation as a skewer.
The base ingredient I have used is boiled millet although you can substitute texturized soy protein, brown rice, or any other legume / cereal you like.
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Ingredientes
2 tazas de mijo hervido
1/2 cebolla roja
1 manojito de perejil, menta y cilantro picados
1 cucharadita de comino en polvo
1 manojito de perejil, menta y cilantro picados
1 cucharadita de comino en polvo
1/2 cucharadita de canela
sal
pimienta negra molida
aceite
6-8 palillos para brochetas
pimienta negra molida
aceite
6-8 palillos para brochetas
Para la salsa
1 yogur natural
1 diente de ajo
Zumo de medio limón
Aceite de oliva virgen extra
Sal
Pimienta
6 hojas de menta fresca
Ingredients
2 cups boiled millet
1/2 red onion
1 small bunch of parsley mint and cilantro chopped
1 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt
ground black pepper
Extra virgin olive oil
6-8 sticks for skewers
Yogurt sauce
1 plain yogurt
1 clove garlic
Juice of half lemon
Olive oil
Salt
Pepper
6 fresh mint leaves
2 cups boiled millet
1/2 red onion
1 small bunch of parsley mint and cilantro chopped
1 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt
ground black pepper
Extra virgin olive oil
6-8 sticks for skewers
Yogurt sauce
1 plain yogurt
1 clove garlic
Juice of half lemon
Olive oil
Salt
Pepper
6 fresh mint leaves
Preparación
Mezcla en un bol el mijo hervido con la cebolla rallada, las hierbas frescas picadas finamente y el resto de especias hasta conseguir una masa homogénea y deja reposar 5 minutos para que se mezclen todos lo sabores.
Da forma cilíndrica y dóralos en la sartén con un poco de aceite de oliva antes de hornear (20 minutos 180º).
Prepara la salsa de yogur como indico en el anterior blog.
Pon dos kofta por brocheta y sirve con la salsa.
Preparation
Mix in a bowl boiled millet grated onion, finely chopped fresh herbs and other spices until a smooth dough and let stand 5 minutes for all the flavors to blend.
Vegetarian meatloaf form cylinders.
Frie in the pan with olive oil until golden Brown, after Baker for 20 minutes at 180º
Prepare the yogurt sauce as indicated in the previous blog.
Put two kofta per skewer and served with sauce.
Mix in a bowl boiled millet grated onion, finely chopped fresh herbs and other spices until a smooth dough and let stand 5 minutes for all the flavors to blend.
Vegetarian meatloaf form cylinders.
Frie in the pan with olive oil until golden Brown, after Baker for 20 minutes at 180º
Prepare the yogurt sauce as indicated in the previous blog.
Put two kofta per skewer and served with sauce.
Ñam!!!!
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