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Shanklish Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4263.0
Energy (kCal)79200.0
Carbohydrates (g)1227.0
Total fats (g)6384.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve. | 2. To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za’atar first before crumbling.). | 3. Scatter with reserved fennel fronds and drizzle with olive oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 - - - -
    spanish onion 1/2 sliced - - - -
    feta 200 79200.0 1227.0 4263.0 6384.0
    za'atar spice mix 2 teaspoons - - - -
    lemon 1 slice preserved sliced - - - -
    extra virgin olive oil 2 tablespoons - - - -

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



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