- Meat - 600 Grams (chicken breast, beef or lamb tenderloin)
- Eggs - 2 pieces
- Butter - 20 Grams
- Cheese - 50 Grams (solid grades)
- Walnuts - 100 Grams
- Milk - 200 Milliliters
- Lemon - 1 piece
- Bow - 1 piece
- Garlic - 2 Teeth
- Breadcrumbs - - To taste
- Vegetable oil - 50-100 Milliliters
- Salt, pepper, spices - - To taste
Rinse the meat and cut into small portions. Then put 1 slice on the board, cover with a food film (so as not to contaminate clothing) and beat off a little. Beat all other pieces in this way. Start to prepare a marinade. To do this, in a deep bowl, whip 2 eggs. Then add the butter to the egg and pour in the milk. Add the marinade grated cheese on a fine grater, and after that carefully whisk everything with a mixer. Onion peel and cut into large half rings. Transfer the chopped onion into the marinade and add the juice of one lemon. Add garlic and minced meat to the marinade. Put the meat in the fridge. The minimum time is 2 hours, but it is best to leave the meat for the night. While the meat is marinated, cook the breadcrumbs. To do this, chop the walnuts (in a blender or with a small grater) and mix with breadcrumbs. Roll the meat in breadcrumbs. Warm up the oil in a frying pan. The oil should cover the meat to the middle. Fry the meat over low heat, and then turn over and continue to fry with the lid closed. Meat in Arabic is ready. Bon Appetit!
Servings: 4