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1 clove of garlic
300 g of packaged Makfa millet
1 tbsp of soft butter
5 tbsp olive oil
for the rabbit:
1 whole rabbit (approx. 1 kg)
4 tbsp of flour
5 cloves of garlic
2 tbsp of tomato paste
a pinch of sugar (optional)
2 bell peppers
1 small bunch of estragon
time 2 hours
Additional properties For kids
1. Chop the rabbit into pieces, add salt and pepper and baste with flour. Heat oil in the saucepan and fry the rabbit for 10-15 minutes until golden on all sides. Place on a plate, set aside.
2. Peel the carrots, one onion and garlic, cut them into large pieces and fry in the same pan for 5-7 minutes until golden. Add the tomato paste and cook for 3 more minutes.
3. Return the rabbit into the pan and pour water into the pan so that it covers the meat completely. Bring to a boil, reduce heat, add salt and pepper and a pinch of sugar (optional) and cook for 1.5 hours until the meat is tender and can be easily pierced with a knife. Remove from heat.
4. While the rabbit is cooking, peel the zucchini and the remaining onion, remove seeds and ribs from the peppers. Cut the vegetables into small cubes and fry them in well-heated olive oil for 7-10 minutes, stirring occasionally. Remove from heat, set aside.
5. Now deal with the millet. Peel and chop the garlic and the scallions. Rinse the millet in water until the water is transparent, otherwise the millet will be bitter. Fry the onion and the garlic in a deep, well-heated pan or stewpot in a mixture of butter and olive oil for 5-7 minutes until transparent. Add the millet, and, after one minute, add water so that is covers the millet.
6. Reduce heat to a minimum, add salt and pepper, cover and cook for 25 minutes until the water is fully absorbed. Try not to add too much water so that the millet remain fluffy, not mushy. Remove from heat, take off the lid and let the porridge stand for 10-15 minutes.
7. Mash the millet slightly with a fork and mix in the fried vegetables. Place the rabbit on top, add sauce from the meat, decorate with estragon leaves, and serve.
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