Seasoning:
I put it in the mixer cup (you can use a blender): 1/2 coarsely chopped onion, 1 large clove of chopped garlic, 1/2 cup of mint leaves, 2 tablespoons of green chilli, 2 tablespoons of sifted onion cream ( to apply only the powder), 1 dessert spoon of salt, ground white pepper, a pinch of cinnamon, a few drops of pepper sauce, juice of half a lemon and a drizzle of extra-virgin olive oil. It will turn into a cream (it’s the first step-by-step photo below).
I added a skinless and seedless tomato to the meat and added the blended seasoning. I let it taste until the wheat was softened. I squeezed the wheat well to remove the water (I do it by hand) and added it to the seasoned meat, mixing well.
I turned the oven on to maximum temperature and let it heat up.
I placed half the meat in the refractory, covered it with a layer of ricotta cream (Tirolez brand) which perfectly replaces the qualhada (you can also use cottage cheese), covered it with mozzarella and finally with the rest of the meat (photo above, before going to the oven).
I placed it in a medium oven covered in aluminum foil for 30 minutes, removed the foil, drained some of the water that had released and returned to the oven without the foil, until golden brown.
