Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
325
Calories
50g
Protein
5g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 cucumbers, peeled and diced
- 1 clove garlic
- 1 green pepper, diced
- 750 ml (1 1/4 pints) chicken stock
- 425 ml (l5 fl oz) thick sour cream
- 225 ml (8 fl oz) natural yogurt
- 3 tablespoons white wine vinegar
- 2 teaspoons salt
- pepper to taste
Directions
1
Place the cucumbers, garlic and green pepper in a food processor or bender with a little of the chicken stock. Puree until smooth, then add the remaining stock.
2
Put the sour cream and yogurt into a howl and stir in a little of the pureed mixture to thin.
3
Stir in the remaining mixture, and add the vinegar, salt and pepper. Chill.
4
Serve garnished with parsley and accompanied by howls of diced cucumber, green pepper and flaked almonds.
5
Category:Egyptian Recipes
6
Category:Egyptian Soups
Recipe sourced from
fandom