Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Peppermint | 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
- =
- 1 ½ cup (8 oz) bulgur wheat
- 1 lb ground sirloin.
- 1 chopped onion
- 4 chopped cloves of garlic
- fresh mint leaves (about 12 branches)
- 4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground pepper
- =
Directions
Soak bulgur in water at least 3 hours.
Drain and press bulgur in a colander to remove water.
Beat the onion, garlic and mint leaves to make a coarse paste.
Pour this paste in a large bowl, add the bulgur, ground sirloin, salt, cinnamon and ground pepper.
Knead the mixture thoroughly, when ready, it will resemble dough.
Form the dough into 2-inch rolls with shape of a football ball.
Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown.