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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Palestinian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean well the Lamb Tongues, heads, and pigs feet with water. | 2. take off fat of the lamb Tongues. | 3. Put lamb heads, tongues, and pig feet in stock pot with clean water. | 4. Add Salt and let it boil. after it boils , take froth out of top. | 5. Add diced onions Black Pepper, and Allspice and put in low heat. | 6. When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked. | 7. Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth. | 8. Ready to service. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb head	2			-	-	-	-
lamb tongue	2	lb		2013.9886	0.0	142.4307	155.7666
foot				-	-	-	-
onion	2		diced	120.0	28.02	3.3	0.3
yogurt				-	-	-	-
arabic bread				-	-	-	-
salt black pepper				-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
garlic	1			4.47	0.9918	0.1908	0.015
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
mint leaf			minced	-	-	-	-

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