Iraqi Urooq

Nour Al-SabahChef

Ingrediënten

• Fijne bulgur
  0.5 cup
• Meat, very fatty
  3 tablespoons
• Onion, finely chopped
  0.5 piece
• Tomato, finely chopped
  1 piece
• Celery, stalk
  4 stalks
• Meel
  1 tablespoon
• Tomatenpuree
  1 tablespoon
• Citroensap
  1 tablespoon
• Olijfolie
  0.5 tablespoon
• Olive oil, for greasing the baking sheet
  0.5 tablespoon
• Zout
  1 teaspoon
• Sumak
  1 teaspoon
• Zuur
  1 teaspoon
• Kruid
  1 teaspoon

Stappen

1. 1

   In a small bowl, soak the bulgur in hot water for 30 minutes until it softens and becomes dough-like.

   Benodigde hulpmiddelen:

   🍳

   Small bowl

   30 min
2. 2

   In a food processor, combine all the ingredients except for the olive oil and mix well to obtain a homogeneous dough.

   Benodigde hulpmiddelen:

   🍳

   Food processor

   10 min
3. 3

   Grease a baking sheet with a tablespoon of oil, spread the dough on it, and bake in the oven for 30 minutes until cooked.

   Benodigde hulpmiddelen:

   Bakplaat

   Oven

   30 min
4. 4

   Remove the baking sheet from the oven, cut the Urooq into squares, and serve hot.

   5 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Fijne bulgurper 100g

Energy342 kcal

Protein12.29 g

Total Fat1.2 g

Carbohydrate75.87 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Tomatenpureeper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Citroensapper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Zoutper 100g

Ash100 g

Sumakper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

Zuurper 100g

Energy20 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate5 g

Total Sugars2 g

Dietary Fiber1 g

Kruidper 100g

Energy100 kcal

Protein2 g

Total Fat5 g

Carbohydrate10 g

Dietary Fiber3 g

Total Sugars1 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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