Zata Al Laban

نديم الشيبانيCuisinier

Ingrédients

• Boulgour fin
  2 cups
• Farine de blé
  1 cup
• Menthe séchée
  1 tablespoon
• Ail
  2 cloves
• Yogurt, goat or cow
  1.5 kilograms
• Sel
  0

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   5 minutes
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 minutes
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 minutes
4. 4

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

   Matériel requis:

   Marmite

   5 minutes
5. 5

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

   Matériel requis:

   Passoire

   10 minutes
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 minutes
7. 7

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

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Boulgour finpour 100g

Énergie342 kcal

Protéines12.29 g

Lipides totaux1.2 g

Glucides75.87 g

Fibres alimentaires4.5 g

Sucres totaux0.4 g

Farine de blépour 100g

Énergie364 kcal

Protéines10.33 g

Lipides totaux1 g

Glucides76.31 g

Fibres alimentaires2.7 g

Sucres totaux0.3 g

Menthe séchéepour 100g

Énergie276 kcal

Protéines6 g

Lipides totaux8 g

Glucides68 g

Fibres alimentaires38 g

Ailpour 100g

Énergie100 kcal

Protéines2 g

Lipides totaux1 g

Glucides20 g

Fibres alimentaires5 g

Sucres totaux3 g

Selpour 100g

Cendres100 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