Share
Baked quinoa kibbeh with leek and ricotta
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Quinoa300 g
- grated carrot1 unit(s)
- medium chopped onion1 unit(s)
- Minced garlic2 unit(s)
- Mint1/2 cup
- Zaatar1 tablespoon
- Cinnamon powder1 coffee spoon
- Cumin1 teaspoon
- Syrian Pepper1 teaspoon
- Olive oil1/2 cup
- Salt and pepper to taste
- Water1 l
- Ricotta200 g
- Minced leek (white part only)2 unit(s)
- Boiled Sweet Potato2 unit(s)
- Start by bringing the water to a boil. In a pan put two tablespoons of olive oil with the garlic and three tablespoons of chopped onion. Let it cook for 3 minutes. Add the quinoa and stir well, add the boiling water and reduce the heat. Season with salt and pepper. Once the water has dried off, turn off the heat and set aside. On medium heat, place a frying pan with a tablespoon of olive oil and the chopped garlic. Season with salt and pepper. Saute for 5 minutes. Reserve. Cook the sweet potato in water and salt. Once cooked, mash with the help of a fork. Reserve. In a bowl, place the quinoa, mashed sweet potato, grated carrot, ground cinnamon, cumin, Syrian pepper and zaatar. Mix well and add the rest of the chopped onion and the rest of the oil. Mix with your hands. Check salt and pepper. Reserve. Crumble the ricotta with your hands and add the sautéed leek. Season with salt and pepper. Mounting: In a dish that can go in the oven, grease well with olive oil. Put half of the quinoa dough and spread it all over the baking sheet. Fill with the ricotta paste with leek and cover with the rest of the dough. Drizzle olive oil and bake for 30 minutes at 170 degrees. You can also do it in individual shapes. Enjoy your food
Did you like this recipe?
You may also like
chicken drumstick
Homemade cheese bread
By
quick sausage
By
simple and fast cake