1/2 de trigo para quibe
800g de carne moída
1 cabeça de cebola
2 dentes de alho
Hortelã e salsa à gosto, usei meio maço.
Tempero caseiro à gosto (usei sal, pimenta do reino, pimenta, chumichuri)
400g queijo meia cura
1/2 xícara de azeite
Modo de preparo:
- Coloque o trigo de molho em água morna pelo menos 6h antes de usar. Eu deixo hidratando durante a noite de um dia para o outro.
- No dia seguinte escorra o trigo, acrescente todos os ingredientes e passe no processador ou máquina de moer.
- Amasse bem, se necessário acrescente mais azeite até que fique homogêneo e macio.
- Prove o tempereiro e deixe ao seu gosto.
- Por fim coloque a mistura na palma da mão, coloque um pedaço do queijo dentro e modele no formato preferido.
Dica de amiga: pode ser frito ou assado, no forno ou airfryer. Pode ser recheado com outras coisas da sua preferência. Durabilidade depois de congelado é de 90 dias.
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