25 g Bulgur
1 Large sweet pepper
½ A tomato
5 Black olives
100 g Chicken fillet
¼ Onion
30 g Chives
20 g Parsley, dill
2 tsp Olive oil
Lemon juicetaste
Salt taste
Peppertaste
1
Marinate the fillet in lemon juice and spices to taste for 10 Minutes. Then in a preheated frying pan without oil, fry the meat in small pieces for 7 - 10 Minutes on each side until cooked (you can also cook the fillet or cook in a double boiler). Grind the finished fillet, olives, and two types of onions in a blender;
2
We cook bulgur in a ratio of 1:15 so that the porridge is slightly unfinished;
3
In a half of pepper we spread a mixture of porridge, tomato, herbs and oil. Salt and pepper to taste. In the oven for 15 Minutes
at 180 C. Serve with pate.
CategoryMain CourceCuisineMediterraneanCooking MethodBaking, Boiling, FryingDietKosher, Low Calorie, Low Fat
Ingredients
25 g Bulgur
1 Large sweet pepper
½ A tomato
5 Black olives
100 g Chicken fillet
¼ Onion
30 g Chives
20 g Parsley, dill
2 tsp Olive oil
Lemon juicetaste
Salt taste
Peppertaste