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Turkish Yogurt With Sautéed Dried Fruits and Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.9063
Energy (kCal)2370.6246
Carbohydrates (g)135.4471
Total fats (g)193.0334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spoon half of the yogurt into 6 heatproof glasses. | 2. In a large skillet, melt 3 tablespoons of the butter. | 3. Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and sauté over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges. | 4. Stir in the tahini and 2 tablespoons of the molasses. | 5. Spoon the mixture into the glasses; top with the remaining yogurt. | 6. Melt the remaining butter in the skillet. Stir in the remaining molasses and the cinnamon; drizzle over the yogurt. | 7. Sprinkle on the pistachios and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yogurt 3 cups 448.35 34.251 25.5045 23.8875
    butter 5 tablespoons unsalted 427.5 19.6425 13.3575 36.0
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    cherry 3 tablespoons sour 14.5312 3.5398 0.2906 0.0872
    raisin 3 tablespoons 93.4312 24.6015 1.0488 0.1423
    hazelnut 1 tablespoon 19.95 3.0 0.0 1.0005
    almond 1 tablespoon blanched chopped 120.22399999999999 0.0 0.0 13.6
    pine nut 1 tablespoon 56.7844 1.1036 1.1551 5.7687
    tahini 3 tablespoons 427.5 19.6425 13.3575 36.0
    molasses 3 tablespoons 183.2438 47.22 0.0 0.0632
    cinnamon 1 pinch - - - -
    pistachio 1 tablespoon chopped 43.05 2.0887 1.5498 3.484

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



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