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Kesra - Algerian Bread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2117.56
Energy (kCal)60478.02
Carbohydrates (g)12162.61
Total fats (g)215.85
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the semolina and salt together and stir in the olive oil until all the grains are coated. | 2. Slowly add enough water whilst mixing to make a soft dough. | 3. Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes. | 4. Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep. | 5. Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fine semolina 300 - - - -
    semolina 100 60120.0 12162.61 2117.56 175.35
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt 1 teaspoon - - - -
    water 125 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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