Buckwheat porridge with lamb and daikon
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 3 pieces
2
Peel and wash the onion, slice one onion into half rings, and chop the other onion.
- Onion: 3 heads
3
Wash the parsley and cilantro, chop finely, leaving a few leaves for decoration.
- Parsley: to taste
- Coriander: to taste
4
Boil the egg in advance, then peel and slice it.
5
Wash the pomegranate, extract the seeds.
- Grenades: 1 piece
6
Peel, wash, and chop the garlic.
- Garlic: 1 clove
7
Wash, peel, and cut the daikon into thin strips.
- Daikon: 1 piece
8
Wash the meat and pass it through a meat grinder with the remaining onion.
- Mutton: 400 g
- Onion: 3 heads
9
Add salt, pepper, and garlic to the meat mince.
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
10
Mix the minced meat and make small patties from it.
11
Place a filling of chopped egg and minced parsley on the center of each flatbread.
- Chicken egg: 1 piece
- Parsley: to taste
12
Pinch the edges of the flatbreads. Place the products in a pot and fry in melted butter on both sides.
- Melted butter: 70 g
13
Fry chopped onion and carrot in lamb fat, then add to the pot with meat patties.
- Lamb fat: 30 g
- Onion: 3 heads
- Carrot: 3 pieces
14
Pour 800 ml of water, bring to a boil, and add pre-washed buckwheat, cooking on low heat until ready.
- Buckwheat groats: 400 g
15
Then carefully take out the meat patties and leave the porridge covered for 30 minutes.
16
Sprinkle the sliced onions with vinegar and let sit for 10 minutes.
- Onion: 3 heads
- Vinegar 3%: 2 teaspoons
17
Mix daikon with part of the onion, season with a mixture of vinegar and vegetable oil, place in a bowl, and sprinkle with some pomegranate seeds.
- Daikon: 1 piece
- Onion: 3 heads
- Vegetable oil: 2 tablespoons
- Vinegar 3%: 2 teaspoons
- Grenades: 1 piece
18
Place the cooked porridge in a mound on a large plate, sprinkle with greens, and top with meat patties.
- Parsley: to taste
- Coriander: to taste
19
Garnish with cilantro and parsley leaves.
- Parsley: to taste
- Coriander: to taste
20
Arrange onion rings around the edge of the dish and garnish with the remaining pomegranate seeds.
- Onion: 3 heads
- Grenades: 1 piece