Estimated Nutrition (whole recipe, rough)
Counts 15 of 22 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Green Lentil | not in our table | 0 |
| Wheat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 0 |
| Saffron | 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
- There are no specific quantities. Use them as your own choice.
- Lamb
- Chick peas soaked in water soaked in water overnight
- White beans soaked in water overnight
- Green lentils soaked in water overnight
- Carrots
- Celery
- Onion
- Bulghur wheat
- Flat leaf parsley
- Coriander leaf
- Tomato paste
- Eggs
- Lemon juice
- Vermicelli
- Salt
- Black pepper
- Olive oil
- Turmeric
- Saffron
- Cumin
- Coriander
- Fennel
Directions
1) Season the meat with salt and pepper. Heat some olive oil in a large stock pot over medium high heat. Add the meat and cook untill it's just starting to brown. If the meat starts to give off water, raise the heat.
2) Add the onions and cook for 10-15 minutes, stir frequently.
3) Add the tomato paste and cook for about 10 minutes. Stir constantly
4) Add 1 1/2- 2 quarts water. The more mouths you have to feed, the more water you add.
5) Add the chick peas and the spice blend of your choice, bring to a boil and reduce heat to a simmer. Cook for 1 hour. Taste for seasoning, adjust if necessary. Ask yourself what you think if anything is missing? Do you want more cumin or the heat of hot peppers? Then add them.
6) Add the white beans and bulghur and cook for 30 minutes.
7) Add the lentils, carrots and celery and cook for 30 minutes more.
8) Add the vermicelli and cook for three minutes more.
Category:Algerian Recipes
Category:Algerian Appetizers