تغذیه /بهداشت /سلامت

با خود فکر می کردم که آیا بهتر نیست تجربیات خودم را در خصوص مواد غذائی بنویسم و در اختیار عزیزان قرار بدهم .این بود که قلم را از عرفان به غذا بر گرداندم .باشد که نقطه اثری در زندگی همنوعانم باشد

جوجه سرخ شده
نویسنده : ایوب تفرشی نژاد - ساعت ٢:٤٠ ‎ب.ظ روز ۱۳٩٠/۱۱/٤
Party bites
makes 12
prep 30 mins, plus chilling cook 25 mins
deep-fat fryer

Ingredients:
2 tbsp olive oil
1 small onion, peeled and finely chopped
85g (3oz) lean minced beef or lamb
1 tbsp pine nuts, lightly toasted
½ tsp ground cinnamon
salt and freshly ground black pepper
1 small onion, peeled and roughly chopped
175g (6oz) bulghur wheat, soaked for 20 minutes in cold water
½ tsp ground allspice
250g (9oz) lean minced beef or lamb
vegetable oil or sunflower oil, for deep frying

Preparation:
1 - To make the filling, heat the oil in a frying pan and fry the onion until softened. 
Add the meat and fry until lightly browned, stirring to break up clumps. 
Stir in the pine nuts and cinnamon; season to taste with salt and pepper. 
Set aside.

2 - To make the shells, put the onion in a food processor and process to a paste. 
Add the bulghur wheat, allspice, and minced meat, 
season to taste with salt and pepper, and process thoroughly.

3 - Dampen your hands, take a small egg-sized piece of the shell mixture, 
and press to a round 5mm ( ¼ in) thick. 
Spoon a little of the filling on top and press the shell around it so it is enclosed. 
Shape each end of the kibbeh into a point. 
Repeat with the remaining filling and shell mixture to make 11 more kibbeh. 
Chill well for 1 hour or longer.

4 - Heat the oil to 180°C (350°F) and deep-fry the kibbeh, 3 or 4 at a time,
 until golden brown. Drain on kitchen paper; serve hot.

Good with: A yogurt, cucumber, and mint sauce, and a tomato, 
red onion, and parsley salad.

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