Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 1 Tablespoon Olive Oil
- 1/2 Pound Lamb (Optional) -- cubeed
- 1 Large Onion -- chopped
- 2 Teaspoons Ground Coriander
- 1/2 Teaspoon Cayenne
- 1 Pinch Black Pepper
- 1 Pinch Cinnamon
- 1 Teaspoon Salt
- 1 Pound Tomatoes -- mashed
- 1 Large Potato -- sliced
- 1 Large Carrot -- sliced
- 1 Medium Zucchini -- sliced
- 1 Stalk Celery -- chopped
- 1 Can Chick Peas
- 1/4 Pound Vermicelli
- 6 Cups Vegetable Broth
- 1 Medium Lemon -- thinly sliced
Directions
1) Saute in oil lamb, onion, corainder, cayenne, balck paepper, cinnamon and salt.
2) When meat is well browned, add 6 cups broth. Bring to boil. Add all vegetables. cover, recuce heat, simmer covered until vegetables are the desired consistency.
3) Return to boil, add pasta and cook until done, serve in bowls with slice of lemon on top of each.
Category:Algerian Recipes
Category:Algerian Soups