Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 finely chopped medium Onions 1 tablespoon of freshly ground Ginger and Garlic
- 2 tablespoons of Cooking Oil
- 1/2 teaspoon Ground Cumin
- 1 tablespoon of Cooking Salt
- 2 tablespoons of Soya Sauce
- 1 teaspoon of Sesame Oil
- 2 tablespoons of Hot Water
- 2lb Minced Lamb or Beef
- 6 cups of Self-Raising Flour
- Cold Water
- =
Directions
Add the cold water to the flour a little at a time.
Knead the dough for about 4-5 minutes.
Leave the dough to stand for a while at room temperature.
Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well.
Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds.
Put 2 teaspoons of the meat mixture on the round and flatten it down a little.
Put another round on top and pinch the edges together tightly.
Deep fry the sha-balé in moderately hot oil (only cook a few at a time).
Drain thoroughly on kitchen roll.
Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first).
Serve the sha-balé hot with chilli sauce.