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Traditional Kebbe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.2168
Energy (kCal)2635.256
Carbohydrates (g)41.1736
Total fats (g)236.7163
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 ground lean 1211.112 0.0 76.5677 97.9322
    bulgur wheat 2 cups cracked - - - -
    pine nut 1 1/2 1/2 1362.825 26.487 27.7222 138.4492
    onion 1 44.0 10.274000000000001 1.21 0.11
    mint 1 bunch - - - -
    black pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    salt 1 tablespoon - - - -
    extra virgin olive oil 1/4 - 1/2 cup - - - -

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



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