Algerian Burrac - Web medicine

How to make the Algerian Burrac with the sponsorship of the Algerian Purrac is one of the dishes of the crispy pastries prepared in Ramadan’s month. Learn it: The ingredients to prepare the Algerian Burrac are the components of the Algerian Burrac 250 grams of mince. 6 ready -made dough slices (villa). 6 tablespoons of roasting oil. Smile onion. Beating a medium -sized egg. The components of the spices bundle chopped parsley, about 55 grams. A teaspoon of salt. Black black pepper. Wash cinnamon. Additional ingredients 6 servings of triangular cheese. Lemon juice as desired. Filo dough ingredients 2 cups of flour. ¾ A cup of hot water. 5 teaspoons of olive oil. 2 teaspoon vinegar. ½ teaspoon salt. Starch mixture ingredients ½ cup starch. 2 tablespoons of flour. Steps to prepare the Algerian Burrac steps to prepare the Philo Dough. Bring a large and deep bowl. Add flour, and make a hole in the middle. Pour olive oil and add salt in the middle. Add vinegar and water and mix well to get a coherent dough for two minutes. Place the dough on a flour sprinkled and knead to soften. Keep kneading for two minutes to become flexible, adding the flour to prevent the attachment as needed. Wrap the dough ball with a plastic cover and leave it at room temperature to rest from an hour to about two hours. Steps to form a filo dough divide the dough into 20 equal balls. Put it on a plate and cover with plastic cover to prevent it from drying out. Mix the starch and two stabilizers in a small bowl. Sprinkle the work surface with the mixture, spray a little on the balls. Spread the balls in the shape of a circle and continue to spray the starch and flour mixture to prevent attachment. Arrange the dough balls on top of each other and spray the mixture between them until used. Steps to prepare the Algerian Borak filling, the least onions with oil on the fire for 5 minutes to soften. Add mince, cinnamon, pepper and parsley and stir. Add the whipped egg and lower the temperature to ripen the ingredients. Lift the filling of the heat and allow to cool. Steps to prepare the Algerian Burrac spread the filo dough on a flat surface. Place two to three tablespoons of filling near the top of the dough slices. Cut the triangles cheese in half and place over the filling. Pull the dough from the top, turn it to the sides and continue to roll it off. Repeat the same steps with the remaining amount of dough and filling. The steps of cooking the Algerian Borrac rubbed the bubbles in a frying pan with vegetable oil on the fire. Put it on both sides on the fire to turn golden. Place the Borrac pieces in a dish with kitchen leaves to remove excess oil. Grease a little lemon up there, like wish. The Algerian Burrac served hot and ate it along the soup. Nutrition specialist notes that the Algerian Burrac recipe contains the ingredient of flour, which is not recommended to eat it too much or eat food, such as baked goods and baked goods, because of the high content of carbohydrates and calories. Prepare the philo -dough home and use the flour of whole grains or bran, to obtain more food fibers that contribute to improving the feeling of fullness and fullness, and help control appetite and control the amount of it. Algerian Burrac and diabetics The Algerian Burrac contains highly high carbohydrates and sugars, so a diabetic patient is not recommended to overcome it, to avoid the blood sugar. Algerian Burrac and heart patients. Make sure you choose red meat free of fat when preparing the Algerian Borrac, with the need to be careful not to overdo it, to avoid harmful saturated fats. Add a few pieces of vegetables to the filling with mince, such as carrots, potatoes or peas, to increase the recipe content of dietary fiber, to reduce the level of harmful cholesterol. Algerian Burrac and pregnant women are not objected to taking the Algerian Burrac during pregnancy, but ensures that you eat it along the salad or vegetable soup, to increase the amount of dietary fiber and avoid the possibility of weight gain, digestive problems and constipation. It is noteworthy that the following table shows the nutritional values ​​of the dish without calculating the amount of extra ingredients (cheese and lemon juice). The calories and the nutritional values ​​of the algerian pore of the one part thermal calories 374 calories Total fat 19.2 grams saturated fats 2.9 grams cholesterol 27 milligram sodium 584 Milligram Total carbohydrate 33.4 g diet fiber 1.8 g total sugar 1.9 g protein 15.6 g Vitamin D 3 Microms Calciums 62 Millium 62 Millium 3 Mirgrams 3 Mirgron Potassium 88 Milligram