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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the meat and rub salt and pepper into it. Put aside. | 2. Slice the zucchini and squash. | 3. In a separate bowl mix the melted butter, vinegar, pekmez, and water. | 4. Place the meat in a large pot and arrange the sliced zucchini and squash on top. | 5. Add the butter mixture and cover. | 6. Heat until it begins to boil, then turn down to medium low and cook for approximately 1 hour. | 7. When meat is tender, it's done. Serve on top of bulgur pilaf with a nice helping of the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2	1/2		1816.668	0.0	114.8515	146.8984
chickpea	1	cup		756.0	125.9	40.94	12.08
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
yellow squash	2			-	-	-	-
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
butter	1	tablespoon	clarified	85.5	3.9285	2.6715	7.2
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
molasses	2 -3	tablespoons		0.0	0.0	0.0	0.0
water	3/4	cup		0.0	0.0	0.0	0.0
salt pepper	1	dash		-	-	-	-

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