Portionen
Murtabak
Herstellung:
![](https://sifu.unileversolutions.com/image/pnir/de-DE/UnileverProducts/knorr-garlic-oil-maniok-puree_29969.png)
![](https://sifu.unileversolutions.com/image/pnir/de-DE/UnileverProducts/knorr-ginger-puree-fs_30845.png)
![](https://sifu.unileversolutions.com/image/pnir/de-DE/UnileverProducts/knorr-curry-puree-fs_29947.png)
Unused/Remaining Ingredients
Herstellung:
-
Hackfleisch vom Lamm 900.0 g
-
Zwiebeln 100.0 g
-
Öl 20.0 ml
-
Zitronengras 10.0 g
-
Frühlingslauch 100.0 g
-
Eigelb 120.0 g
Unused/Remaining Ingredients
-
Filoteig 2.0 Stück