Fatteh Makdous Shamiya

Ziyâd YılmazKokk

Ingredienser

• Small-sized eggplant
  1 kilogram
• Kjøttdeig
  400 grams
• Pine nuts
  100 grams
• Tomatpuré
  3 tablespoons
• Bread cut into small squares
  2 loaves
• Yoghurt
  0.5 kilogram
• Tahini
  2 tablespoons
• Knust Hvitløk
  4 cloves
• Salt and black pepper to taste
  0
• Ghee
  3 tablespoons

Trinn

1. 1

   Hollow out the eggplant, then wash and set aside without peeling.

   5 min
2. 2

   In a pot over the heat, add a tablespoon of ghee and pine nuts, then the meat and stir. Add salt and pepper and fry well. Once the meat is cooked, remove from heat.

   Nødvendig utstyr:

   Kjele

   10 min
3. 3

   In a clean bowl, place the pieces of bread, then add tahini, yogurt, and the mixed garlic.

   Nødvendig utstyr:

   Blandeskål

   5 min
4. 4

   Fry the eggplant, then boil it in a pot with water and tomato paste and let it simmer for a quarter of an hour, then remove from heat.

   Nødvendig utstyr:

   Kjele

   15 min
5. 5

   Stuff the eggplant with the meat, then distribute it over the fatteh bowl.

   5 min
6. 6

   Melt the ghee and pour it over the top of the fatteh.

   2 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Kjøttdeigper 100g

Energi250 kcal

Protein20 g

Total fett15 g

Tomatpuréper 100g

Energi100 kcal

Protein1.5 g

Total fett0.5 g

Karbohydrat24 g

Sukkerarter totalt20 g

Kostfiber2 g

Yoghurtper 100g

Energi61 kcal

Protein3.3 g

Total fett3.5 g

Karbohydrat4 g

Sukkerarter totalt4 g

Mettede fettsyrer2.2 g

Kolesterol10 mg

Tahiniper 100g

Energi595 kcal

Protein17 g

Total fett53 g

Karbohydrat21 g

Kostfiber9 g

Sukkerarter totalt0.5 g

Knust Hvitløkper 100g

Energi149 kcal

Protein6.36 g

Total fett0.5 g

Karbohydrat33.06 g

Kostfiber2.1 g

Sukkerarter totalt1 g

Gheeper 100g

Energi900 kcal

Total fett100 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger