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kuku meat vegetables Saffron Recipe

Preparation: 45 minutes
Bake: 20 minutes

ingredients :

  • Chopped meat = 300 g
  • Vegetable kuku (Chives, Parsley, Coriander, Peppermint, Fenugreek) + Cleanse slightly clay and finely chopped = 100 to 150 grams
  • Garlic = 4 pcs
  • Grated Lemon Skin = 2 pcs
  • Grated onion = 1 pcs
  • Baked potatoes and Grated = 1 pcs
  • Parmesan cheese Grated = 100 g
  • Fresh bread crumbs (toast or burger bread) = 1 pcs
  • Chopped walnuts = 50 g
  • Egg Average = 5 to 6 pcs
  • BAKING POWDER = 1 teaspoon
  • milk = 1 spoon
  • Saffron powder = 1/4 teaspoon
  • Turmeric = 1/2 teaspoon
  • Salt and black pepper to the extent necessary
  • Mustard sauce or powdered it = 1/2 teaspoon

Instruction :

Meat, vegetables, potatoes, grated onion, walnuts, bread rolls, parmesan grated cheese, saffron powder, mix mustard sauce well and place it for a few hours (even from the day before) in the refrigerator,

When we want to make kuku.
In a large bowl, the eggs are well nailed to the floor.
Then add the lemon peeler, milk, salt, black pepper and baking powder and then again, bring the kuku stuff out of the refrigerator and add to the eggs.
We combine all the ingredients together very well. And fry in a large frying pan in hot oil and mild heat in the kuku.

We can also pour the material with the spoon inside the oil and we can fry all the ingredients,
in proportion to the size of the kuku , in a suitable pan,
so that we have a relatively thin diameter of the material, and cut the cypress’s time.
The heat of the flame should be moderate first, and our hot oil, after subcutaneous blush,
bring it back down and heat it to bake the brain And after cooking,
place the kuku on a kitchen knife so that the excess oil can go And then we serve it with fried tomato slices.

There is no suggestion for a cup of yogurt and a cucumber next to the kuku .

Tips on making meat and vegetable kuku :
At the start of cooking, it is best to cover meat and vegetable kuku with a sheet of paper (A4 paper).
After turning kuku meat and vegetables, it does not need to be coated to fry the other side, only cook slowly and fry in a slow and slow heat.
It’s best to be careful not to crush your meat and vegetable kuku, as the taste of kuku will be bitter.
The presence of a spoon of milk in the material helps to better combine egg baking with the egg and also prevents the kuku from being disassembled and refined.
If you want to slightly add barberry, add kuku meats and vegetables, add cherries and eggs to the ingredients. For this amount of kuku meats and vegetables, you can use up to two tablespoons of barberry meal.