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Sneyyat Kobeba

Sneyyat Kobeba

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 6

  • For filling : Chevon goat mince 300 gms

  • chopped onion 1 cups

  • chopped garlic 2 tbsp

  • ghee 1 tbsp

  • chopped green chilli 2 nos

  • chopped mint leaves 2 tbsp

  • chopped coriander 1/4 cups

  • Salt 1 tsp

  • red chilli powder 2 tsp

  • boharat/all spice powder 1 tsp

  • cinnamon powder 1/8 tsp

  • nutmeg powder 1/8 tsp

  • crushed cardamom pods 2-3 nos

  • raisins 2 tbsp

  • pinenuts 1/4 cups

  • For crust :Chevon goat mince 200 gms

  • bulgur/cracked wheat 1 cups

  • soaked split urad dal 1/2 cups

  • chopped dil leaves 1/2 cups

  • chopped onion 1/2 cups

  • boharat/all spice powder 2 tsp

  • salt 1 tsp

  • cardamom powder 1/2 tsp

  • nutmeg powder 1/8 tsp

  • red chilli powder 2 tsp

  • sour cream 2 tbsp

  • ghee 1/2 tbsp

Directions

  • 01

    For filling : In a pan put ghee and add onion to it

  • 02

    Cook it till golden

  • 03

    Now add chopped garlic and stir until its cooked

  • 04

    Now add in goat mince, green chillies and all the spices

  • 05

    Mix well and keep breaking the mince regularly

  • 06

    Now cover the lid and simmer until the mince is cooked.

  • 07

    Set aside.

  • 08

    For crust : Cook the cracked wheat till 1 whistle. Strain and keep aside.

  • 09

    Strain the soaked dal and blend it in the blender

  • 10

    Now put all the ingredients listed in the ingredients for crust except dill leaves in the mixer and blend till a thick paste is formed.

  • 11

    Now mix in the dil leaves

  • 12

    Grease the tart tin

  • 13

    Now spread half of the crust mixture on the tart and spread evenly

  • 14

    Top this up with the cooked mince leaving the edges.

  • 15

    Cover it with the remaining crust mixture and again smoothen the surface with the help of spoon . Garnish with pinenuts.

  • 16

    Bake in a preheated oven at 180℃ for 1 hour or until the surface turns golden.

  • 17

    Slice and serve.

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