@.vz5t: #fyp #foryou #اغاني

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2026-05-04 19:28:09

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2026-05-25 14:55:15

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2026-04-30 12:04:31

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CRISPY BEEF TACOS #recipe #beef #taco #food #fyp 50 g yellow onion 10 g fresh parsley 350 g minced meat 4 g ras el hanout (1⅓ tsp) 2 g ground cumin (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g onion powder (⅔ tsp) 5 ml olive oil 3 g salt (½ tsp) EXTRA Sunflower oil, for frying TO SERVE WITH Salad GROUND BEEF 50 g yellow onion 10 g fresh parsley 350 g minced meat 4 g ras el hanout (1⅓ tsp) 2 g ground cumin (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g onion powder (⅔ tsp) 5 ml olive oil 3 g salt (½ tsp) EXTRA sunflower oil, for frying FILL WITH salad sauce, as desired XL durum wraps (4, cut into 16 small circles) Peel the yellow onion and roughly chop it. Place the onion and parsley in a food processor and blend finely. In a bowl, combine the minced meat, finely chopped onion and parsley, ras el hanout, ground cumin, garlic powder, onion powder, salt, and olive oil. Mix well until combined. Cut the XL durum wraps into small circles (about 4 per wrap). Take a mini wrap and place about 40 g of the meat mixture on it. Spread it into a thin layer over the wrap. Heat a splash of sunflower oil in a frying pan over medium heat. Place the wrap, meat side down, in the pan and cook for 1–2 minutes. Flip and cook for another 2 minutes, or until the bottom is golden brown. Immediately place a slice of cheese on top and carefully fold the wrap closed. Repeat with the remaining wraps. Place the meat tacos on a plate and cover immediately to keep warm. Serve with salad and sauce as desired. Sauce, as desired XL durum wraps (4, cut into 16 small circles) Peel the yellow onion and roughly chop it. Place the onion and parsley in a food processor and blend finely. In a bowl, combine the minced meat, finely chopped onion and parsley, ras el hanout, ground cumin, garlic powder, onion powder, salt, and olive oil. Mix well until combined. Cut the XL durum wraps into small circles (about 4 per wrap). Take a mini wrap and place about 40 g of the meat mixture on it. Spread it into a thin layer over the wrap. Heat a splash of sunflower oil in a frying pan over medium heat. Place the wrap, meat side down, in the pan and cook for 1–2 minutes. Flip and cook for another 2 minutes, or until the bottom is golden brown. Immediately place a slice of cheese on top and carefully fold the wrap closed. Repeat with the remaining wraps. Place the meat tacos on a plate and cover immediately to keep warm. Serve with salad and sauce as desired.

CRISPY BEEF TACOS #recipe #beef #taco #food #fyp 50 g yellow onion 10 g fresh parsley 350 g minced meat 4 g ras el hanout (1⅓ tsp) 2 g ground cumin (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g onion powder (⅔ tsp) 5 ml olive oil 3 g salt (½ tsp) EXTRA Sunflower oil, for frying TO SERVE WITH Salad GROUND BEEF 50 g yellow onion 10 g fresh parsley 350 g minced meat 4 g ras el hanout (1⅓ tsp) 2 g ground cumin (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g onion powder (⅔ tsp) 5 ml olive oil 3 g salt (½ tsp) EXTRA sunflower oil, for frying FILL WITH salad sauce, as desired XL durum wraps (4, cut into 16 small circles) Peel the yellow onion and roughly chop it. Place the onion and parsley in a food processor and blend finely. In a bowl, combine the minced meat, finely chopped onion and parsley, ras el hanout, ground cumin, garlic powder, onion powder, salt, and olive oil. Mix well until combined. Cut the XL durum wraps into small circles (about 4 per wrap). Take a mini wrap and place about 40 g of the meat mixture on it. Spread it into a thin layer over the wrap. Heat a splash of sunflower oil in a frying pan over medium heat. Place the wrap, meat side down, in the pan and cook for 1–2 minutes. Flip and cook for another 2 minutes, or until the bottom is golden brown. Immediately place a slice of cheese on top and carefully fold the wrap closed. Repeat with the remaining wraps. Place the meat tacos on a plate and cover immediately to keep warm. Serve with salad and sauce as desired. Sauce, as desired XL durum wraps (4, cut into 16 small circles) Peel the yellow onion and roughly chop it. Place the onion and parsley in a food processor and blend finely. In a bowl, combine the minced meat, finely chopped onion and parsley, ras el hanout, ground cumin, garlic powder, onion powder, salt, and olive oil. Mix well until combined. Cut the XL durum wraps into small circles (about 4 per wrap). Take a mini wrap and place about 40 g of the meat mixture on it. Spread it into a thin layer over the wrap. Heat a splash of sunflower oil in a frying pan over medium heat. Place the wrap, meat side down, in the pan and cook for 1–2 minutes. Flip and cook for another 2 minutes, or until the bottom is golden brown. Immediately place a slice of cheese on top and carefully fold the wrap closed. Repeat with the remaining wraps. Place the meat tacos on a plate and cover immediately to keep warm. Serve with salad and sauce as desired.

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