Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- =
- 700 g flour.
- 320 g water.
- 1/3 ts baking powder.
- 10 g salt.
- 50 g vegetable oil.
- Tuzduk (sauce).
- 400 g lamb.
- 50 g vegetable oil.
- 100 g scallions.
- 2 ea garlic.
- 50 g ketchup.
- 450 g broth.
- salt.
- red pepper ground.
- =
Directions
Mix all ingredients in a bowl thoroughly.
Leave the dough for 2-3 hours in a cool place.
Then cut the dough into little pieces 50-60 g each.
Roll out every piece into braid 1 cm in diameter.
Oil every braid evenly, set aside for 20-30 minutes.
After that pull out every braid 2-3 times as long.
Boil pulled noodles in a boiling salted water and wash in running cold water.
Ground lamb, fry it with chopped onion, salt, finely chopped garlic, pepper in the oil.
Add ketchup and broth, bring to boil, low the heat and stew until the meat is tender.
Optional, you can add eggplants or sweet pepper into Tuzduk.