Stuffed Mussels
Son güncelleme:
-
midye dolma tarifi - midye dolma
Materials: 1-2-3-4-5 be personality. Situation varies.
1 cup = 250 ml. 'Lik glass
20 mussels 7 cm. 'Lik big mussels
1 / 3 cup olive oil
3 small or 1 large onion. (Preferably brown-shelled ones)
3 / 4 cup rice
1 teaspoon dried mint
1 teaspoon tomato paste
1 / 3 cup, finely chopped dill thin
1 sugar cubes
Salt and pepper
1 cup warm water (250 ml.)
Also:
Olive
1 lemon
One large onion 1.5
Salt
1 cup warm water (250 ml.)
Description:
Individually cleaned mussels in a bowl filled with cold water and rinse, wait until you are ready to turn in materials.
Put olive oil in saucepan to make stuffing. Cooking the chopped onion, sugar and salt, add. Onions until transparent kavurun.
Wash and drain, add rice and rice have "glass" until the roasting process to continue.
Add the tomato paste and mint. Until the smell, 2 minutes to roast.
Pour water over rice, mix gently, and close the lid on the pot. Close to cooked, add the dill and cook until the rice and drain. (Attention! ... Attracts water quickly.) Fired rice, a dish to be cooled.
Mussels filter uniformly secure and prepare the mussels into the rice and fill. Shells close tightly
Dressing and onion rings in the shell of 1.5 units to mop the floor cut. Directory to the bottom of saucepan.
Paper and then oven dry, wrinkled, and onions on top of your hand cool. On the bottom to the bottom, you've created directory of mussels.
Visit the olive oil on them. Sprinkle salt. Place the lemon slices and cut in rings. Pour 1 cup hot water.
Another paper with the oven when you have wet and wrinkled and weight to make them cool off a plate or stone fountain.
The lid off the saucepan, and then in rapid fire until the water burble, and then 30 to 40 minutes in slow fire, to cook until rice softens.
The lid on the saucepan in a format rest. When cooled by the serve lemon.