Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Pastry | 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
- 250 g (8 oz) cooked chickpeas
- 2 tablespoons virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tomatoes, peeled, seeded and finely chopped
- salt and freshly ground black pepper, to taste
- 1/2 cup (125 mL/4 fl oz) dry white wine
- 125 g (4 oz) goat's milk or other feta cheese, crumbled
- 1 tablespoon finely chopped fresh coriander (cilantro)
- 1 egg, beaten
- 225 g (7 oz) filo pastry
- Olive oil, as needed
Directions
Preheat the oven to 190 degrees C (375 degrees F/gas mark 5).
Mash the chickpeas in a large bowl and set aside.
Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent. Add the tomatoes, salt and pepper, and stir.
Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
Now prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil.
Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the filo and roll the pastry lengthways into a sausage shape.
Bake for 15-20 minutes, until golden in colour.
Category:Nigerian Recipes
Category:Nigerian Appetizers