Pumpkin with Tahini

اروي توميCozinheiro

Ingredientes

• Minced meat, fried
  250 grams
• Abóbora
  250 grams
• Tahini
  150 ml
• Tamarindo
  100 grams
• Walnuts, chopped
  50 grams
• Óleo de milho
  0.5 cup
• Salt to taste
  0
• Pimenta preta
  0

Passos

1. 1

   Peel the pumpkin and cut it into pieces 8 cm long and 4 cm wide, fry in corn oil until golden, then remove from the oil and drain.

   Utensílios necessários:

   Frigideira

   5 minutos
2. 2

   Boil the tamarind in enough water and let it cool, then rub it by hand to extract the sourness and strain.

   5 minutos
3. 3

   In a bowl, mix the tamarind extract or juice with tahini well and place in a pot over heat, stirring continuously until it boils.

   Utensílios necessários:

   🍳

   Bowl

   Panela

   5 minutos
4. 4

   Add half of the fried meat to the pot, add the fried pumpkin and let it cook until the sauce thickens slightly.

   5 minutos
5. 5

   Then add half of the walnuts. Adjust the amount of salt and pepper to taste.

   5 minutos
6. 6

   Pour the mixture into a serving dish and place the remaining fried meat on top, garnishing with chopped walnuts.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Abóborapor 100g

Energia26 kcal

Proteínas0.93 g

Gordura Total0.1 g

Carboidratos6.5 g

Açúcares Totais2.76 g

Fibra Alimentar0.5 g

Água91 g

Tahinipor 100g

Energia595 kcal

Proteínas17 g

Gordura Total53 g

Carboidratos21 g

Fibra Alimentar9 g

Açúcares Totais0.5 g

Tamarindopor 100g

Energia287 kcal

Proteínas2 g

Gordura Total0.6 g

Carboidratos75 g

Açúcares Totais53 g

Fibra Alimentar5.1 g

Óleo de milhopor 100g

Energia884 kcal

Gordura Total100 g

Gordura Saturada13.5 g

Gordura Monoinsaturada24 g

Gordura Poli-insaturada57 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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