Tasty and exotic warm salad with fruits, bulgur and tortilla

Warm salads are considered to be rather popular nowadays. As a rule, people as an addition to the main meal as well as the separate dish. So, it is up to you to decide. However, we want to assure you will definitely like it.

What products to take

    For salad:

  • canned pineapple — 150-200 grams;
  • wheat grouts (bulgur) 1 glass;
  • pepper 250-300 grams;
  • celery — 1 stem;
  • cheese mozzarella — 100 grams;
  • soy sauce — 2 tbsp. spoons;
  • vegetable oil — 4 tbsp.;

    For tortilla:

  • flour — 200 grams;
  • vegetable oil — 4 tbsp.;
  • cold water 250-300 grams;
  • salt 1 teaspoon;
  • vegetable oil — to taste;

For stuffing:

  • cauliflower — 500 grams;
  • vegetable mix — 300 grams;
  • vegetable oil — to taste;
  • garlic — 2 cloves;
  • ground black pepper — to your own taste;
  • parsley greens — to taste;
  • salt — to taste.

Begin to cook

  1. Sift the flour and salt into a bowl, add butter, mix with hands until you will get some crumbs. Gradually pour inside some cold water to make a steep dough. Quickly knead, roll into a ball and cover with a bowl. Leave for 20 minutes.
  2. Divide the cauliflower into inflorescences. Boil the cabbage in boiling salted water until it is cooked. Peel and chop the garlic. Heat a large frying pan with butter, add the garlic, fry for 1 minute, stirring constantly. Put cabbage, beans, corn and peas into the pan, after draining the liquid. Add 2-3 tablespoons of water, salt, pepper and stew for 5 minutes. Add parsley and cool the filling.
  3. Divide the dough into pieces the size of an egg each. Roll each piece into an oval of 2 mm thick. Cut the oval across into two parts. Join the cut and press it to make an envelope. Fill it with a filling, connect the open edges — it will be something like a pyramid.
  4. Preheat the deep-frying oil up to 160 ° C. Lower the pies into boiling oil and fry until they become golden.

Tasty and exotic warm salad with fruits, bulgur and tortilla

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Tasty and exotic warm salad with fruits, bulgur and tortilla