- 1 Tajin cheese 1.1 Nutritional Value 1.2 plug 1.3 Preparation
- 1.1 Nutritional Value
- 1.2 plug
- 1.3 Preparation
One quota contains:
- Three-quarters of a cup of vegetable oil.
- Two grains of potatoes, peeled and cut into cubes.
- Two hundred and fifty grams of the issuance of the divided chicken into cubes.
- Large onion chopped.
- A tablespoon of harissa.
- A small spoon and a half of the top of the shop.
- Half a cup of water.
- A large and a half teaspoon of tomato paste.
- A tablespoon of butter.
- A package of freshly washed and chopped spinach.
- Eight beads eggs.
- Cup of peas.
- One-third cup of Parmesan cheese.
- Salt and pepper black -hsp prefer,.
How to prepare
- Oven running at the processing temperature of 200 C, processing tray oven Bdehnha fat.
- Heat the vegetable oil in a pan and wide on the temperature of the medium to high, and fried potato cubes until Taathmr and emulsifies for almost seven minutes, then remove them from the oil through holes with a spoon and filtered on the kitchen paper.
- Add chicken cubes for the rest of the oil in the pan and fry until golden whitening from the outside for only two minutes, then add the onion, and complete the process of cooking until the onion softens and becomes transparent to five minutes.
- In addition Hareesa head shop, water, tomato paste and butter, and let the mixture on fire until it begins to boil.
- Add spinach and leave them even shrivel.
- Keep the pan from the fire and leaving it aside.
- Whisk the eggs in a large bowl well, then add peas and cheese and fried potatoes.
- Gradually add the chicken mixture and then seasoning salt and black pepper to taste.
- Poured the mixture into the baking tray and bake processed in the oven preheated beforehand until the mixture freezes and blush, for 15 to 20 minutes.
- Leave tagine to cool down and then split it into 12 square and present warm.
We regret it!
Successfully sent, thank you!