Kabardian pasta: video recipe

17

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Complicated dish
    • 0.0.3 108kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  108kcal

• Rating

• Recipe

Adyghe’s national side dish of millet and semolina served to gravy, lamb, fried meat with onions.

Let’s get started!

Ingredients

0/3 ingredients

• millet 2 cups
• semolina 1 glass
• water 6 glasses

1 ч1 ч 108

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. We sort out millet, remove black grains.
2. Rinse thoroughly.
3. Boil water, water and millet taken 3: 1, I have 6 glasses water and 2 cups of millet.
4. Pour millet into boiling water, cook over low heat until readiness.
5. When millet is almost ready, remove excess fluid, but do not pour out of it you can make Adyghe soup, but that’s another recipe.
6. Fry millet for another 10 minutes.
7. After 10 minutes, pour a little bit of a glass of semolina, intensively stirring.
8. Put the pasta in a deep plate, wet the hands with cold water and ram the paste so that it is smooth and beautiful.
9. Ideally, the paste should stand at least 506 hours, but hot You can also eat, just she will not keep her shape well.
10. Serve over hot sauce.

Keywords:

• Snack
• Paste
• millet