Description
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<h3 class="pdp-specs--para__title">Ingredients</h3>
<p>Best quality of halal beef meat-burgle-onion-salt-spices, soya protein. No preservative added.</p>
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<h3 class="pdp-specs--para__title">Nutrition facts</h3>
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<h3 class="pdp-specs--para__title">Storage conditions</h3>
<p>Keep frozen at -18°C.</p>
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<h3 class="pdp-specs--para__title">cooking Guidelines</h3>
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The Burgle Kubba in Yoghurt (Labania):
- Put 1 kilo (4 cups) of yoghurt (rob) in a medium size pot, and add to it 1/4 liter (1.5 cup) of water, then put one full table spoon of corn starch and some salt as required, put the pot on a medium fire and stir the mixture continuously until it boils and becomes thick, then add the Kubba (immediately after getting it out of the freezer) and reduce the fire, stir the mixture carefully from time to time to avoid the Kubba to stuck at the bottom of the pot, leave it cooking for (25-30) minutes, when it's ready, serve it in a deep dish and spray on it some dried mint leaves.
- The Burgul Kubba (Tapsi) in the oven:
- Cut (3-4) pieces of eggplant (medium size) in rings, wash them, add some salt and leave them aside in the strainer for half an hour then fry them in oil, slice the same quantity of green pepper, onion and tomato also in rings, line up the Kubba in a tray with high edges (immediately after getting it out of the freezer), and lay on it layers of the eggplant, onion, pepper, and tomato paste, salt and 7-mixed spices as required, add this mixture to the tray of the Kubba and the vegetable layers such that it would cover them and put the tray on medium fire or in the oven and leave it cooking on medium temperature (down fire only) for about an hour, then add the fire from top also for some minutes until the top contents of the tray becomes reddish, then serve in the same tray, also you can serve white rice as aside dish.
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- Pack size: 500g
- United Arab Emirates
Enjoy the delicious taste bon appetite. Try its once and you will ask for more. Heat and enjoy. An Arabic specialty.
