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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 the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,. | 2. spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick. | 3. Remove bay leaves and serve over fresh kale. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
horse meat	1	lb		603.288	0.0	97.025	20.8656
tripe	1/2		cleaned washed	-	-	-	-
liver	1/2			-	-	-	-
beef heart	1			508.0332	0.635	80.3781	17.8719
spinach	1	cup		33.0	5.85	3.3	0.45
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	2 -3			0.0	0.0	0.0	0.0
salt				-	-	-	-
bay leaf	3 -4			-	-	-	-
dill	1	bunch		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
broth	2	cups		23.5	6.016	0.0	0.0
kale				-	-	-	-

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