- Lavash - 1 daim
- Minced nqaij - 500 Grams
- Lws suav - 2 pieces
- Carrot - 1 piece
- Dos - 1 Piece
- Mis - 0.5 iav
- Hmoov - 1 Kos duab. ib spoonful
- Cheese - 200 Grams
- Ntsev - 1 Mus saj
- Spices - 1 Mus saj
- Zaub roj - 1 Mus saj
Kuv xav qhia rau koj seb yuav npaj cov khoom ua si nrog pita ncuav, hauv kuv lub tswv yim, nyob rau hauv ib txoj kev txawv txawv. Daim ntawv qhia yooj yim no rau minced meat nrog pita qhob cij yuav cia koj yam tsis muaj teeb meem ntau npaum li cas thiab sij hawm los npaj tus thawj kab noj uas yuav coj tau ntau yam rau koj cov zaub mov thiab yuav thov koj cov neeg siv nrog lawv cov novelty. Tshwj xeeb nws yog qab ntxiag rau cov me nyuam - nws nyob rau hauv qhov tseeb ib txwm interestingly, thaum tsis hais lus npaj dab tsi brand-tshiab :) Daim ntawv qhia rau cov khoom ua si nrog lavash: 1. Peb npaj khoom. Peb ntxuav thiab finely peb carrots, peb huv thiab xwb finely chink lub dos. Fry lub minced nqaij on zaub roj, carrots thiab dos rau 15 feeb. 2. Txiv lws suav yog qhov zoo tshaj plaws txawb thiab tshem tawm nyias tev. Ces txiav mus rau hauv loj pieces thiab ntxiv mus rau stuffing nyob rau hauv lub frying lauj kaub. Stew rau lwm 10 feeb. 3. Muab ib lub tais ci, muab tso rau roj. Nteg tawm khaubncaws sab nraud povtseg ntawm pita qhob cij thiab ncuav los ntawm minced meat stuffed nrog zaub. Lub txheej txheej kawg yuav tsum yog ntawm chav kawm lavash. 4. Nyob rau hauv ib saucepan ncuav ib nrab ib khob mis, ntxiv hmoov, ib me ntsis ntsev thiab coj mus rau ib tug boil. Sau cov dej no nrog peb cov tsuav nqaij thiab pita qhob cij. 5. Nyob rau hauv qhov cub preheated rau 180-190 ° C peb muab peb lub tais rau 35 feeb. Peb cov cheese thiab tom qab 35 feeb, nchuav cov phaj yuav luag tas nrog cheese, muab tso rau 5 feeb ntxiv. Stuffing nrog pita qhob cij npaj txhij! Pab nws kub, noj hmo los yog noj hmo. Koj yuav tseeb ntawm qhov ntau npaum li cas hauv lub tais no zoo li lasagna. Thiab qhov tseem ceeb tshaj plaws yog tias nws yog npaj los ntawm cov yooj yim kiag li, cov khoom siv nyiaj txiag thiab cov nqis them. Bon appetit!
Kev Pabcuam: 4-5