Website in conjunction with kitchenmag offer to cook a dish that appears in the menu of restaurants and cafe recently, but many had to taste. < br>
Mitboly - is a simple and versatile dish for meat lovers. In this recipe, you can play with the proportions of spices or even replace them with others - Listen to your taste sensations and constantly try
So, we proceed
800 g of ground beef 1 onion 1 handful of small bulbs 1 bunch fresh parsley 1 bouillon cube 1 tbsp. l. ground dried garlic 1/2 hours. l. ground dried ginger 1/2 hours. l. ground cumin 1/2 hours. l. ground dried chili 1 tbsp. l. butter 2 tbsp. l. olive oil 400 g peeled tomatoes in own juice 2 tbsp. l. tomato paste 100 ml of water black pepper, salt
Finely chop the onion. Chop the parsley very finely. Cut the tomatoes into cubes. In a large bowl, combine beef with chopped onion, a pinch of minced garlic, crumbled bouillon cubes and half the parsley. Roll from the resulting mixture of meatballs the size of a walnut. Heat the butter and olive oil in a pot (or deep frying pan) and fry the meatballs on all sides (it is better to do it in parts, so they do not stewed and fried). Add the onions and cook them for 2 minutes. Add tomato paste and stir well. Then add the tomatoes and cook for another 2 minutes. Add the remaining garlic powder, cumin, ginger, pepper and chili powder (if using). Season with salt. Add water, cover and simmer for 25-30 minutes on low heat. For 10 minutes until cooked add the remaining parsley. Serve with pasta, couscous or bulgur.