Stuffed Lamb with Sour Apple




  • 4 green apples
  • 400 g (0,88 lbs) lamb (finely chopped)
  • 0,33 oz vinegar
  • 1 onion
  • 1 coffee cup of olive oil
  • a pinch of parsley
  • a pinch of bay leaf

Cook finely chopped onions and lamb in Orchid Sunflower Oil in a heated pan. Add the vinegar and keep it aside. Season with finely chopped parsley and ground black pepper.
Hollow out the apples with a Parisian spoon or small spoon. Fill the cooked meat into the apples and bake in a preheated oven at 352 degrees for about 25 minutes. -Add the bay leaf on them.

ENJOY YOUR MEAL


 

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