Marrows Balbuljata
Serves 4
Prep Time 15 mins
Cooking 10 mins
Level low
Ingredients
- 1 tbsp Sunflower oil
- 3 tbsp Mayor Diced Onions
- 1 tbsp Pinto's Garlic Sauce
- 2 Roughly grated Carrots
- 1 Chopped into small pieces Carrot
- 1 Cup Mayor Marrowfat Peas, drained
- 1 tbsp Pinto’s Pride Chicken Spoon Stock
- salt and pepper
- 400g Minced Pork
- 4 Roughly grated Marrows
- 1 Chopped into small cubes Marrow
- 3 tbsp Three Hills Kunserva (tomato paste)
- 1 tsp Sugar
- 1/2 cup Water
- 4 Eggs
- 1 cup Hanini Ġibniet nixfin, matured
In a pan over medium heat the oil and add the onion. Cook for around 2 minutes. Add the carrots and the garlic and continue frying, stirring from time to time. Add the peas, the chicken spoon stock, salt and pepper. Continue frying for another minute and then add the minced pork and cook until well cooked. Add the marrows and continue frying till the marrows become a little tender but not soft. Mix in the tomato paste, sugar and water and continue frying for about 2 minutes. Beat the eggs in a bowl and mix them with the ingredients in the frying pan until well incorporated. Add the grated cheese and serve.
Recipe by Tonia Grima
