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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. Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside. | 2. Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat. | 3. In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside. | 4. Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough. | 5. While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
onion	4			240.0	56.04	6.6	0.6
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
salt				-	-	-	-
pepper				-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
laurel leaf	2 -3			-	-	-	-
peppercorn	3 -5			0.0	0.0	0.0	0.0
spice	1	teaspoon	mixed	4.997	1.3703	0.1157	0.1651
flour	1/2			289.14	63.3027	4.7005	1.1218
salt	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
yogurt	1	cup	sour	149.45	11.417	8.5015	7.9625
garlic clove	1		grated	-	-	-	-
mint	1	teaspoon	crushed dried	-	-	-	-

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