Steps to Make Quick Large intestine stuffed with semolina, minced meat, quail egg😛

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

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

Place a tablespoon of the meat mixture on your hands and flatten. Place a quail egg on top and wrap with the meat, making sure the egg is covered. Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail.

Instructions 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

Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. Aside from the fact that quail eggs are gloriously adorable, there are quite a few other reasons to consider getting your hands on these little gems. The Coturnix quail is a fantastic meat bird due to its rapid growth and meat-heavy carcass. And if you have a large duck egg, you will need even more.

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