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Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, large intestine stuffed with semolina, minced meat, quail egg😛. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Large intestine stuffed with semolina, minced meat, quail egg😛 is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Large intestine stuffed with semolina, minced meat, quail egg😛 is something which I’ve loved my whole life. They’re nice and they look fantastic.

Quail eggs are also in the ascendency. They may be a fraction of the size of large hen eggs, but what they lack in scale they make up for in sheer visual Quail produced in France and Spain continue to be imported into the UK from large-scale producers supplying home markets where quail meat and. These are smooth, silky, and tasty Chinese-styled steamed eggs with minced meat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook large intestine stuffed with semolina, minced meat, quail egg😛 using 37 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Large intestine stuffed with semolina, minced meat, quail egg😛:

1. Take for stuffing an intestine■■■■■■■■■■
2. Prepare 1 large intestine
3. Prepare 1 tablespoon Fat cubes
4. Take 1 cup fatty minced meat
5. Make ready 1 cup= 140g medium semolina
6. Make ready 3 tablespoon olive oil
7. Prepare 1 tablespoon chopped parsley
8. Get 1 tablespoon chopped mint
9. Get 2 garlic cloves, minced
10. Prepare 1 teaspoon coriandre powder
11. Make ready 1 teaspoon cumin
12. Get 4 hard-boiled quail eggs
13. Get 4 hard-boiled quail eggs
14. Make ready 4 hard-boiled quail eggs
15. Prepare 1 raw chicken egg
16. Make ready 1/2 teaspoon black pepper
17. Get 140 g hot sauce vegetables
18. Make ready water needed to have a mixture like the cake mixture
19. Get 1 tablespoon red pepper
20. Make ready 1 grated tomato
21. Get For the sauce ●●●●●●●
22. Take 1 tablespoon Tomato concentrate
23. Get 1 tablespoon red pepper
24. Make ready 1 teaspoon cumin
25. Get 1/2 teaspoon black pepper
26. Get 1/2 teaspoon coriander powder
27. Make ready A onion
28. Make ready 1/2 teaspoon chopped garlic
29. Take 1 bay leaf
30. Make ready 2 litres water
31. Make ready Salt
32. Take 2 tablespoon olive oil
33. Prepare 1 zucchini
34. Make ready 1 carrot 3 tablespoon of Chickpeas half cooked
35. Take pieces chicken or meat
36. Prepare 30 g green beans
37. Get slices Lemon

I bet your guests will love it, mine sure did. Place a tablespoon of the meat mixture on your hands and flatten. Beat the eggs in a large bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated. Pour the egg mixture into a stainless steel plate. minced fresh oregano.

Steps to make Large intestine stuffed with semolina, minced meat, quail egg😛:

1. Put two liters of water in a casserole dish and put on medium heat after boiling add the vegetables and spices and salt and oil and meat, and cook.
2. In a large bowl, put the spices, aromatic herbs, semolina,egg, minced meat, fat, oil, sauce and hot water if necessary and let stand 10 minutes
3. Clean the intestine with vinegar water and take a tablespoon of the mixture and put it in the intestine and every 3 tablespoons of the mixture, put the boiled quail eggs until the end and then close the end with the wire so that it does not open in the broth، It is pricked with a needle all over the outer space of the intestine so that it does not explode in the broth, then put them in the sauce to cook for40 minutes.
4. Sliced ​​and serve with this sauce and piece of chicken or meat.
5. Sliced ​​and serve with this sauce or with the spicy sauce and mixed salad and lemon slices

Serve with warm semolina gnocchi, although this would also be delicious over Parmesan grits or pappardelle. Heat the milk in a heavy pan until a ring of bubbles form around the edges. Salted eggs are also usually brined duck eggs, packed in damp, salted charcoal. These taste like regular hard boiled eggs, but when cooked, the yolks are a darker yellow with a texture that is more like a custard paste. Salted eggs are also much more salty, so whatever dish you are adding this to, be.

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