Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 ounces Gruyere cheese (55 g)
- 8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large egg yolk, lightly beaten
- Vegetable oil, for frying
Directions
Prepare the pastry and keep it well wrapped while you make the
Process the cheese with the medium shredding disc of afood processor and set aside.
Pulse the lamb pieces with the metal blade until chopped, about 8 times.
Cook the lamb and seasoningsin the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1 l/2 minutes.
Transfer to a bowl and cool toroom temperature. When cool, stir in the egg yolk and shredded cheese.
To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28cm] rectangle on a lightly floured surface.Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.
Put a generous teaspoon of filling on one side of each circle.#Moisten the edge with water, fold the dough over the filling andseal with the tines of a fork.
Place the filled turnovers on a baking sheet lined with wax paper. Cover lightly with plastic wrap to keep the turnovers from drying out. Repeat with the remainingdough and filling. To cook the turnovers, heat about 2 inches [5cm]vegetable oil in a heavy skillet over low heat. Fry the turnoversin batches without crowding until golden brown, about 2 minutes on each side. Transfer to paper towels to drain. Keep warm until all the turnovers are cooked.
Makes 24 turnovers [about 1 ounce each, 30 g].
Category:Tunisian Recipes
Category:Tunisian Meat Dishes