Bazergan Aperitif

Name: Bazergan Aperitif
Ingredients: 250g of washed wheat for quibe; 1/2 cup of diced tomato; 1/4 cup of corn oil; 1/2 cup of chopped onion; 1/4 cup of chutney-like sauce; 1/2 cup of chopped nuts; 3/4 cup of water; 1 tablespoon of ground cumin in grains; 1 tablespoon of ground cumin in powder; 1 teaspoon of salt; 1 teaspoon of cinnamon; 1 tablespoon of honey; 6 leaves of type folha

1
250g of washed wheat for quibe
2
1/2 cup of diced tomato
3
1/4 cup of corn oil
4
1/2 cup of chopped onion
5
1/4 cup of chutney-like sauce
6
1/2 cup of chopped nuts
7
3/4 cup of water
8
1 tablespoon of ground cumin in grains
9
1 tablespoon of ground cumin in powder
10
1 teaspoon of salt
11
1 teaspoon of cinnamon
12
1 tablespoon of honey
13
6 leaves of type folha

Ingredients

1
250g of washed wheat for quibe
2
1/2 cup of diced tomato
3
1/4 cup of corn oil
4
1/2 cup of chopped onion
5
1/4 cup of chutney-like sauce
6
1/2 cup of chopped nuts
7
3/4 cup of water
8
1 tablespoon of ground cumin in grains
9
1 tablespoon of ground cumin in powder
10
1 teaspoon of salt
11
1 teaspoon of cinnamon
12
1 tablespoon of honey
13
6 leaves of type folha

Directions

1
In a bowl, mix the first 12 ingredients
2
Refrigerate
3
Cut the leaves of pão-folha into 5-centimeter rings
4
Place inside molds with feijão beans on top and bake in the oven for a few minutes until they're golden brown
5
Remove from the oven, discard the grains and after cooling fill with a tablespoon of bazergan and 1/2 teaspoon of dry coalhada
6
Garnish with a leaf of hortelã.