Mombar

 

 

4 people's ingredients:-

Mombar Kilo
12 kilo Bharat rice and salt
12 kg tomatoes
3 coriander and dill bunches
An onion of considerable size
Tom, 4 cloves

Procedures:-

Najib al-Mombar, and we're doing well, partially because the butcher will be thoroughly washed and drenched, and then we'll wash and soak in vinegar and salt.

We combine the grated onion, garlic, spices, salt, tomatoes, hara, and rice in a large mixing bowl without any fat, because the mumbar already has a high fat content.

Mombar is opened and filled with a mixture.

Place in a strainer and fry in a large amount of oil. 

NB Fat must come from inside.

And once the mixture is put on the mombar, it flattens out based on what is set in the boiling mug.

If you want to save it after filling it with a mombar, it is easier. It doesn't taste very good.
We answer the thread and tie it from the beginning to the end, even if it is long, and if we don't need the fat, we don't tie it at all, and the fats will sink in the water.

The mambar is then immersed in boiling water until the perfusion is complete.

Place in a strainer and fry in a large amount of oil.