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Turkish Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.4422
Energy (kCal)1505.344
Carbohydrates (g)54.3098
Total fats (g)104.1824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes. | 2. Uncover and let cool for a few minutes. | 3. Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl. | 4. Add in the cooled bulgur and use your hands to thoroughly mix everything together. | 5. Roll them with your hands into balls around the same size as a golf ball and flatten them a little. | 6. Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over. | 7. Serve with parsley sprinkled on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgar wheat 1 cup - - - -
    lamb 1 lb ground 1211.112 0.0 76.5677 97.9322
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 3 cloves chopped 13.41 2.9754 0.5724 0.045
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    cinnamon 1 teaspoon ground - - - -
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651
    egg 1 71.5 0.36 6.28 4.755
    parsley chopped - - - -

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



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