Homemade Quince_with_kebbe #Kebbe_with_quince

Prepare Quince_with_kebbe #Kebbe_with_quince Needs 10 Ingredients And 6 Steps

Quince_with_kebbe #Kebbe_with_quince is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very delicious it got from the tree or plant are planted by people to get the fruit. Quince_with_kebbe #Kebbe_with_quince is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Quince_with_kebbe #Kebbe_with_quince has one special taste and smell. Quince_with_kebbe #Kebbe_with_quince also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Quince_with_kebbe #Kebbe_with_quince.

How To Make Quince_with_kebbe #Kebbe_with_quince

Quince_with_kebbe
#Kebbe_with_quince You can cook Quince_with_kebbe #Kebbe_with_quince using 10 ingredients and 6 steps. Here is how you cook Quince_with_kebbe #Kebbe_with_quince.

Ingredients of Quince_with_kebbe #Kebbe_with_quince

  1. Prepare 400 g of meat.
  2. You need to prepare 10 of prepared kebbe discs (recipe can be found in our topic).
  3. You need to prepare 2.5 cups of peeled and diced quince.
  4. You need to prepare 1/4 cup of pomegranate molasses.
  5. You need to prepare 2 tablespoons of tomato paste /puree.
  6. You need to prepare 4 cloves of crushed garlic.
  7. You need to prepare 2 tablespoons of mint flakes.
  8. Prepare 2 tablespoons of ghee.
  9. You need to prepare 1 teaspoon of salt.
  10. You need to prepare of Water (for boiling meat).

Quince_with_kebbe #Kebbe_with_quince directions

  1. In an suitable pot add ghee and stir meat until it starts to change colour, then boil meat until it has cooked well.
  2. When meat has cooked add tomato puree/ paste, pomegranate molasses, garlic, mint and quince.
  3. Leave the ingredients on the heat until quince has cooked.
  4. Add kebbe discs, allow the pot to boil for a further 10 minutes, so as all ingredients are homogeneous.
  5. Remove from the heat and serve hot.
  6. By: Zoubayda Ghemrawi.

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