• Food

• Cooking

Granny Sultana's Patties

These patties are a delicacy, they have a charm, and in each dish they get a different taste.

They are rich in vegetables that add color, texture and flavor, so they are always tender, always juicy and always delicious.

Tags

• recipe

• Patties

Walla!

Food

Monday, 07 September 2020, 10:10

• Share on Facebook

• Share on WhatsApp

• Share in general

• Share in general

• Share on Twitter

• Share on Email

0 comments

Yonit Zuckerman, Queen of the Kitchen, published by Modan (Photo: Afik Gabay)

Yonit Zuckerman, owner of the successful blog "Queen of the Kitchen" publishes a book of first recipes, published by Modan.

Zuckerman grew up in an authentic Moroccan home with lots of cooking and a great love for the kitchen.

She learned the art of cooking from her mother who used to cook wonderful pots for the whole family every week, from Grandma Mama and Grandma Sultana who was a famous cook in Morocco.

This book brings together the rich recipes that have been secretly passed down from generation to generation, combining the special taste of Ionic that adapted the recipes to the spirit of Israeli cuisine.

The book includes recipes for salads, starters, soups, main courses, side dishes, pastries and of course cakes.

Delicious home and everyday food recipes alongside pampering dishes for a holiday meal.

We chose to give you a taste of Grandma Sultana's patties, here they are in front of you.

"This recipe is passed down from generation to generation and belongs to the Sultan family and the Marciano family (for those who have not understood until now, I am Zuckerman on my husband's side). These patties are a delicacy, have a charm, and in every dish they get a different flavor , So they are always soft, always juicy and always delicious! "

More on Walla!

NEWS

Zucchini patties from 2 ingredients

To the full article

Granny Sultana's Patties

Recipe By: Yonit Sultan Zuckerman, Queen of the Kitchen, undefined

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• Two and a half hours total

• Medium difficulty

• 20 units

• east

• fleshy

• meat

• chicken

• Patties

• Lunch

• kosher

Granny Sultana's Patties

Conversion calculator

Ingredients

• For patties

  • ½ K minced chicken

  • 150 grams of beef (preferably pondera)

  • Large potato, boiled and mashed

  • 1 onion grated on a fine grater

  • 1 carrot grated on a fine grater

  • 1 zucchini grated on a fine grater

  • ¼ Chopped parsley

  • ¼ Chopped coriander

  • Egg XL

  • As Phytras to shop

  • As a powder of chicken soup

  • ¼ a teaspoon of turmeric

  • Salt and white pepper

• For coating and frying

  • 2 scrambled eggs

  • Chestnut

  • ½ As flour

  • Semi-deep frying oil

• For the sauce

  • 3 huge onions, sliced

  • 3 tablespoons oil

  • 2 tablespoons of sugar

  • As a powder of chicken soup

  • ¼ a teaspoon of turmeric

  • White pepper

To the conversion calculator

Preparation

How do you make Grandma Sultana's patties?

• 1

  Prepare the patties:

  Place the two types of meat in a bowl with mashed potatoes, finely grated vegetables, herbs, egg and spices.

  Mix well until a uniform mixture is formed.

  Cover and refrigerate for half an hour to an hour to stabilize.

• 2 Prepare two bowls, one with beaten eggs and in the other mix semolina and flour.

  If you do not like semolina, you can just flour.

  I personally love the delicate crunchiness and dreamy taste that semolina gives to the coating.

• 3 Heat a pan with oil for semi-deep frying.

  Make patties 6-5 cm in size from the mixture, dip each patty in semolina-flour mixture and then in the egg and fry in a hot pan for 2-3 minutes or until golden. There is no need to fry them completely, lightly gild on both sides and remove.

• 4

  Prepare the sauce:

  In a wide sauté, sauté the onions for about half a minute to dry the liquids.

  Add the oil and fry for another 4 minutes.

  Add sugar, mix with a wooden spoon and continue to fry for about 3 minutes until lightly golden.

• 5 Add a cup to a cup and a half of boiling water, chicken broth powder, turmeric and a drop of white pepper.

  Stir, cover the pot and lower the heat.

  Cook for 15 minutes.

  If the sauce is too thick add more boiling water.

• 6 Add the patties to the sauce.

  Cook for half an hour on the lowest flame.

More meat recipes

• Chongo and noodles in coconut milk

• Chongo Sichuan

• Spicy roast meat

• Lebanese kebab with okra

• Calves with honey and pumpkin in the oven

• Turkish rice cake

• Soprito freaky patties

• Dough envelopes filled with chickens and dried fruit

• Drunk chicken (Cook or Van)

• A recipe for tortillas stuffed with meat and potatoes

• Burgul and chicken patties

• Sirloin in Hudson's Japanese toffee

Conversion calculators

Conversion calculators

• Volumes

  From "Litarchus" to "Litarchus"

• Weights

  Kgramkgram

• temperature

• Share on Facebook

• Share on WhatsApp

• Share in general

• Share in general

• Share on Twitter

• Share on Email

0 comments