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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. Cut meat into serving sized pieces and fry with chopped onions. Make balls with bread dough. Add broth, bread dough, spice mix, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender. | 2. Meanwhile, fry garlic and spring onions until golden, then add all other sauce ingredients except yogurt and fry another minute or so. Set aside. | 3. When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts. | 4. Variation: Skip the yogurt and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This is how it is served when yogurt is not available. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2	1/2		795.6018	0.0	156.8764	18.292
onion	3			192.0	44.832	5.28	0.48
tomato	2			80.4198	17.3796	3.9316	0.8936
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
bay leaf	2			-	-	-	-
broth	2	cups		23.5	6.016	0.0	0.0
spice	1 1/2	teaspoons	mixed	7.4955	2.0554	0.1736	0.2477
bread dough	1	lb		403.4676	0.0	89.7602	2.2667
spring onion	2	bunches		-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
garlic clove	1		crushed	403.4676	0.0	89.7602	2.2667
vegetable oil	1/2	cup		469.79	0.0	0.0	54.5
yogurt	1	cup		149.45	11.417	8.5015	7.9625

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