- 2 tablespoons of ghee
- 4 eggs
- 1 cup of flour
- 3/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1/4 teaspoon of baking powder
- 1 glass 1/2 water
- 600 g of mutton chopped
- 1 teaspoon of salt
- 1/4 teaspoon of turmeric powder
- 8 diced onions
- 20 cardamoms seeded
- 2 tablespoons of toasted coriander seeds
- 1 tablespoon of anise
Fry the turmeric with a little oil and set aside. Cook the lamb and diced onions over low heat and add cardamom, coriander, anise and salt. Reserve.
Mix flour and baking powder in a bowl with a glass and a half of water. Knead into a smooth paste, cover the bowl and let dough rest for the night.
Divide dough into 4 equal portions. Spread it thinly on an oiled marble or a cutting board glass, then add the ghee. Fold and shape into balls then cover the dough with a damp cloth. Let stand 1/2 hour.
Flatten finely the dough into rectangle, place the garnish evenly in the center of the dough, brush over lightly beaten egg over the meat. Wrap the dough over the meat to form a square. Fry in oil until brown on both sides. Serve hot.
Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
The chapchae is a popular dishes of Korea is found in the markets sold by street vendors, at any hou...
Here is a sweet tangy soup was consumed in Bangladesh and India.
Cha gio are rolls of pork with crab known here as the nem is a traditional recipe of vietnam.
Lunu miris is a spicy sambal, it is a kind of paste that is eaten with rice or bread in sri lanka.
Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Jasha Maroo is a minced chicken Bhutanese. This dish is simple and easy.
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Papad, papadam is a pancake lens served as a snack or a meal accompanying india and sri lanka.