Nono Kebab

Mariam Al-MansouriCuoco

Ingredienti

• Lamb, preferably from the loin and back strap
  1 kilogram
• Grasso di agnello
  0.3 kilogram
• Medium-sized onion, coarsely chopped
  1 piece
• Celery, coarsely chopped
  1 cup
• Parsley, coarsely chopped
  1 cup
• Yogurt, fatty, or aromatic grape juice with a hint of mint
  2 cups
• Sumac
  1 tablespoon
• Thin bread (shrak) or flatbread like tortillas or pita
  1 loaf

Passi

1. 1

   Mix the minced meat with the minced fat and sprinkle with water until it softens while remaining firm.

   Utensili necessari:

   Ciotola per mescolare

   5 min
2. 2

   Spread it on the loaf of bread until it is completely covered without leaving any gaps, and place the bread on a wider glass dish or another.

   5 min
3. 3

   Place it in the oven under the top flame and close to it, that is, on the last layer of the tray at the top of the oven.

   Utensili necessari:

   Forno

   15 min
4. 4

   Leave it for a quarter of an hour, then check it, and when you are sure it is cooked, serve it immediately while hot.

   15 min
5. 5

   Serve with slices of onion sprinkled with sumac, celery, parsley, and yogurt or grape juice.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Grasso di agnelloper 100g

Energia900 kcal

Grassi totali100 g

Grassi saturi40 g

Sumacper 100g

Energia300 kcal

Proteine5 g

Grassi totali10 g

Carbohydrate60 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag