Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pine Nut | 1 oz (28g) | 191 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Prepare [http://www.cookbookwiki.com/Lebanese_Basic_Dough Basic Dough], using the same recipe except exclude the oil and add 1 tspn of yeast dissolved in ¼ cup water
- 1 lb ground lamb meat
- 32 oz firm tomatoes, finely chopped
- 5 medium onions, finely chopped
- 1 tspn salt
- a dash of ground cayenne red pepper
- a dash of ground cinnamon
- a dash of ground allspice
- 2 tbsp butter, diced
- 2 tbsp yoghurt
- 1 tbsp sesame paste (Tahinah)
- 1 tbsp pomegranate thickened juice (if available)
- 4 tbsp fried pine nuts
- =
Directions
Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate.
Mix all with fried pine nuts.
Add butter.
Divide dough into walnut size balls.
Roll between hand palms to smooth.
Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbsp of meat mixture on dough circle seeing that a cube is in each spoon.
Bring the edges up and press to make a square.
Arrange meat pastries in a tray brushed with butter.
Bake in a moderate heat oven (350° F) for 30 minutes or till dough is golden and meat is cooked.
Serve hot with yoghurt.