Recipe cutlet with risom

I really like to cook patties and make them with all kinds of additives that change the taste. For this reason, I just couldn’t ignore my attention. jewish “Abuhatsira” is a recipe with an oriental flavor and a long list of unusual additives.





Fragrant, delicate cutlets with semolina crust soaked in sauce, and in the middle - juicy meat, greens and crumbly rice.





What is interesting, rice in cutlets is added raw, and it comes already in the process of cooking, in which (another feature) cutlets noticeably increase in volume.

Cakelets with rice Ingredients for mince

• 0.5 kg of beef
• 1 bulb
• 1 potato
• 0.5 tbsp raw rice
• 1 slice of bread
• parsley
• 0.5 tsp black pepper
• 1 tsp salt

Ingredients for breading and frying

• 2 eggs
• 4 tbsp semolina
• 0.5 tables of olive (sunflower) oil

Sauce ingredients

• 2.5 tbsp broth
• 2 tbsp tomato sauce
• 2 cloves of garlic
• 1 tsp turmeric slide
• 1 tsp paprika
• 0.5 tsp salt
• pinch

Preparation

1. Cook the mince.
2. Sodium on a small grater of potatoes (can be replaced with zucchini).
   
   
   
3. Soak and squeeze the bread without crust. Cut the parsley finely (I shredded it along with the onions in a blender).
   
   
   
4. Mix in a bowl all the ingredients: raw rice, mince, parsley, bread, onions and potatoes. Ambassadory.
   
   
   
5. Mix the mince thoroughly until homogeneous.
6. Make small (they will grow) pots.
   
   
   
7. Pancake them in turn in whipped eggs and in manka.
8. Heat the vegetable oil in the pan. Roast the cutlets from both sides to the golden crust.
   
   
   
9. Then put them on paper wipes to get rid of excess fat.
10. Meanwhile, in a pot with a thick bottom, warm up 3-4 tbsp. l of vegetable oil. Pour the condiments into the hot butter and stir, give them about a minute to boil in the oil. Add the tomato sauce and crushed garlic. Pour it all in hot broth. Let me boil a little and salt.
11. Put all the cutlets in the sauce. Cover the lid, reduce the fire to a minimum and carcass cutlets for 35-40 minutes, periodically watering with sauce.
    
    
    
12. Take it off the stove. Let me brew for 10-15 minutes and serve to the table.
    
    
    
13. Bon appetit!

Jewish cuisine is one of the most unusual and delicious. Jewish dishes They are carefully prepared, but also in some way instructive. After all, according to the Torah, food is not just a way to satisfy or enjoy, but the first step in the process of ennobling a person.

Therefore, we are happy to offer readers popular recipes native to Israel: a variety of carrot salads, traditional Jewish bagels and classic tsimez, which, as you know, nothing can happen better.