Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Meat | 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
- 4 bell pepper
- ½ cup of rice
- 3 potatoes
- 1 spoon dry mint
- 2 zucchinis
- ½ cup of lemon
- 3 tomato
- ½ spoon salt
- ½ lamb meat
- ½ spoon black pepper
- 1 selantro
- 1 spoon of tomato paste
- 1 green onions
- ½ cup olive oil
Directions
Slice the meat, onion, selantro and tomato into small pieces and mix all with the rice, mint, oil spices and lemon. Put the mix in the "bell pepper" potatoes and zucchini. Put the stuffed vegetables in a frying pan, to avoid the steam from going out. Preheat the oven at 250 degree and cook it for 1 hour. Increase the temp to 350 degree for the rice to be well cook.
Category:Libyan Recipes
Category:Libyan Meat Dishes