Zata Al Laban

نديم الشيبانيKok

Ingredienser

• Fint bulgur
  2 cups
• Hvedemel
  1 cup
• Tørret Mynte
  1 tablespoon
• Hvidløg
  2 cloves
• Yogurt, goat or cow
  1.5 kilograms
• Salt
  0

Trin

1. 1

   Place the bulgur and flour in a bowl and knead with water until a cohesive dough is formed.

   Nødvendigt udstyr:

   Blandeskål

   5 min
2. 2

   Take pieces of the dough and roll them between your palms to form a rope shape with a diameter of 1 cm, then cut this rope into small pieces measuring 1 cm.

   5 min
3. 3

   Then roll this piece of dough between your palms again to form a small ball; you can place several pieces in your palms and roll them together.

   5 min
4. 4

   Place a pot of water on the stove, wait until the water starts boiling, and add the dough balls.

   Nødvendigt udstyr:

   Kedel

   5 min
5. 5

   Remove the balls from the water after ten minutes and place them in a strainer to drain, then transfer to a bowl.

   Nødvendigt udstyr:

   Si

   10 min
6. 6

   Crush the garlic until it becomes fine and add it to the dough balls, mixing by shaking the bowl, then place it in the refrigerator.

   5 min
7. 7

   When the dough balls cool down, add the yogurt, dried mint, and salt.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Fint bulgurpr. 100g

Energi342 kcal

Protein12.29 g

Total fedt1.2 g

Kulhydrat75.87 g

Kostfibre4.5 g

Sukkerarter i alt0.4 g

Hvedemelpr. 100g

Energi364 kcal

Protein10.33 g

Total fedt1 g

Kulhydrat76.31 g

Kostfibre2.7 g

Sukkerarter i alt0.3 g

Tørret Myntepr. 100g

Energi276 kcal

Protein6 g

Total fedt8 g

Kulhydrat68 g

Kostfibre38 g

Hvidløgpr. 100g

Energi100 kcal

Protein2 g

Total fedt1 g

Kulhydrat20 g

Kostfibre5 g

Sukkerarter i alt3 g

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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