Composition / ingredients
Cooking method
Add salt and water to the minced meat, knead well with your hand for 7-10 minutes, cover with cling film and refrigerate for 24 hours.
Add 100 g of finely chopped onion, black and red pepper, coriander and 1 ground garlic clove to the finished minced meat.
Lubricate the cutting board with vegetable oil so that the minced meat does not stick to the board, divide the minced meat into 2 or 3 equal parts and form round tortillas on the board with a diameter of 10 -15 cm and a thickness of 1.2 cm-1.5 cm
.
Preheat the grill pan and lightly grease with vegetable oil.
Remove the prepared tortilla from the board with a knife and put it in a frying pan. Fry the pleskavitsa for the first minute on high heat and four minutes on medium heat, turn it over and fry for the first minute on high heat and four minutes on medium heat. Serve the pleskavitsa hot with fresh vegetables, herbs and fried peppers. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ground coriander - 25 kcal/100g
