Costontino tarida

 


Ingredients [6 people]


  dough: 


1 kg semolina 

  salt 

  water 


  broth: 


500 g mutton 

2 onions cut into large pieces 

50 g butter 

 Half a cup of oil 

 tablespoon tomato paste 

150g chickpeas soaked in water 

 Half spoon of red pepper 

 Half spoon coriander 

 Half spoon of black pepper 

  salt 


Preparation

Dough:

Knead the flour and water with a pinch of salt for 25 minutes until we get a cohesive and soft dough. Divide the dough into balls, then flatten the dough on an area sprinkled with flour and roll it out with a rolling pin and divide it into small circles.

Put it in a frying pan greased with oil and leave it on the fire until it turns red. After it cools, cut it into small pieces.

We put the dough in a special bowl (couscous) and when we notice the rise of steam, we pull out the dough and sprinkle it with water and oil and repeat the process twice.


Sauce:

Put all the ingredients and let it cook, adding a little water until the meat is done.


Serving:

We pour the tarida into a serving dish, pour the broth over it, and decorate its surface with pieces of meat and chickpeas.


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