Nono Kebab

Nadia Al-ThaniCuisinier

Ingrédients

• Lamb, preferably from the loin and back strap
  1 kilogram
• Graisse d'agneau
  0.3 kilogram
• Medium-sized onion, coarsely chopped
  1 piece
• Celery, coarsely chopped
  1 cup
• Parsley, coarsely chopped
  1 cup
• Yogurt, thick, or grape juice flavored with essence of sumac
  2 cups
• Sumac
  1 tablespoon
• Thin flatbread (shrak) or flatbread like tortillas or pita
  1 loaf

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   25 minutes
2. 2

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

   25 minutes
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.

   Matériel requis:

   Four

   25 minutes
4. 4

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

   15 minutes
5. 5

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

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Graisse d'agneaupour 100g

Énergie900 kcal

Lipides totaux100 g

Graisses saturées40 g

Sumacpour 100g

Énergie300 kcal

Protéines5 g

Lipides totaux10 g

Glucides60 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques