Difference between revisions of "ROSTO MADQOUQA MARTADELLA"
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# 2 [[bay leaf|bay leaves]] | # 2 [[bay leaf|bay leaves]] | ||
| − | == | + | == Procedures == |
Pound meat in a mortar until pasty or grind several times through fine blade of meat grinder. Mix well with seasonings and [[egg]] whites. Form into rolls about two inches in diameter and four inches long. (A hard boiled, shelled [[egg]] may be placed inside each roll.) Dip in slightly beaten [[egg]] white, then in toasted bread crumbs and brown well in hot samneh or other [[shortening]]. Make a sauce with one cup [[water]], the wine, [[vinegar]], [[cinnamon]] stick, [[bay leaf|bay leaves]] and [[tomato]] paste. Cook meat rolls in sauce until meat is done and sauce thickened. Lift meat from sauce. Cool. Slice. Serve hot or cold. Thin slices are good appetizers with cocktails. Hot, the meat may be served as a main course, accompanied by its own sauce, and fried [[potato]]es, vegetables and salad. | Pound meat in a mortar until pasty or grind several times through fine blade of meat grinder. Mix well with seasonings and [[egg]] whites. Form into rolls about two inches in diameter and four inches long. (A hard boiled, shelled [[egg]] may be placed inside each roll.) Dip in slightly beaten [[egg]] white, then in toasted bread crumbs and brown well in hot samneh or other [[shortening]]. Make a sauce with one cup [[water]], the wine, [[vinegar]], [[cinnamon]] stick, [[bay leaf|bay leaves]] and [[tomato]] paste. Cook meat rolls in sauce until meat is done and sauce thickened. Lift meat from sauce. Cool. Slice. Serve hot or cold. Thin slices are good appetizers with cocktails. Hot, the meat may be served as a main course, accompanied by its own sauce, and fried [[potato]]es, vegetables and salad. | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
| − | [[Category:Kuwaiti | + | [[Category:Kuwaiti cuisine]] |
| − | [[Category:Kuwaiti | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Kuwaiti cuisine]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
| − | + | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Latest revision as of 18:14, 26 June 2012
Ingredients
- 2 1/2 lbs lean meat (Beef or mutton)
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 egg whites
- 1/2 cup white wine
- 1/2 cup vinegar
- 1 tsp. tomato paste
- 1 stick cinnamon
- 2 bay leaves
Procedures
Pound meat in a mortar until pasty or grind several times through fine blade of meat grinder. Mix well with seasonings and egg whites. Form into rolls about two inches in diameter and four inches long. (A hard boiled, shelled egg may be placed inside each roll.) Dip in slightly beaten egg white, then in toasted bread crumbs and brown well in hot samneh or other shortening. Make a sauce with one cup water, the wine, vinegar, cinnamon stick, bay leaves and tomato paste. Cook meat rolls in sauce until meat is done and sauce thickened. Lift meat from sauce. Cool. Slice. Serve hot or cold. Thin slices are good appetizers with cocktails. Hot, the meat may be served as a main course, accompanied by its own sauce, and fried potatoes, vegetables and salad.
