Recette pour 4 personnes<\/p>\n
Pr\u00e9paration<\/span><\/p>\n \u2022 Couper les l\u00e9gumes en cubes. Ingr\u00e9dients ok<\/p>\n","protected":false},"author":3,"featured_media":10638,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[2046,36,7,20],"tags":[3614,3615],"class_list":["post-10602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-armenie","category-cuisine-du-monde","category-europe","category-moyen-orient","tag-bozbach","tag-tchanakh"],"wps_subtitle":"CUISINE DU MONDE \/ ARM\u00c9NIE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/10602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=10602"}],"version-history":[{"count":23,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/10602\/revisions"}],"predecessor-version":[{"id":19625,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/10602\/revisions\/19625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/10638"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=10602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=10602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=10602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u2022 Couper la viande en d\u00e9s.
\n\u2022 Hacher l\u2019oignon, l\u2019ail et les fines herbes et ajouter du sel et du poivre. Travailler le m\u00e9lange avec un couteau.
\n\u2022 Placer successivement dans un r\u00e9cipient d\u2019argile les l\u00e9gumes, la viande, la masse broy\u00e9e et couvrir le tout avec de l\u2019eau bouillante.
\n\u2022 Mettre au four \u00e0 180\u00b0 chaleur tournante pendant 45 minutes en mouillant r\u00e9guli\u00e8rement avec le bouillon de l\u2019agneau.
\n\u2022 Servir dans le plat de cuisson.
\nAttention: chaud !<\/p>\n
\n\u2022 320 g de viande d\u2019agneau
\n\u2022 400 g d\u2019aubergines
\n\u2022 320 g de pommes de terre
\n\u2022 400 g de tomates
\n\u2022 320 g d\u2019haricots verts
\n\u2022 400 g de poivrons verts
\n\u2022 80 g d\u2019oignons
\n\u2022 20 g d\u2019ail
\n\u2022 20 g de fines herbes
\n(basilic, persil, fenouil, coriandre)
\n\u2022 Poivre et sel
\n\u2022 Epices<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"