Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Coriander | not in our table | 0 |
| Leaf | 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
- 5 small onions
- 4 small tomatoes
- 1 zucchini cut into even cylinders approximately the same height as the onions and tomatoes
- Stuffing:
- 100 gm of ground lamb or beef
- 5-6 green olives* (use Spanish or Italian if you cannot find Algerian olives), chopped
- 1 shallot minced
- 1 tablespoon of chopped herbs such as basil, thyme, flat leaf parsley or coriander leaf (cilantro)
- Salt and pepper
- 1 egg
- Butter
- Olive oil
Directions
1) Stuff the Vegetables with the stuffing.
2) Drizzle some olive in the pan and dot the vegetables with butter. Alot of the fat will cook off into the the baking dish and can be drained before service. The onions take longer to become tender, some cooks start cooking them first for about 15-20 minutes.
3) Cover with foil and bake in a preheated 350F (175C) until tender, about 1 hour depending on the size of your vegetables.
4) Remove the foil about 10-15 minutes before the end of cooking to color them a bit.
5) You can sprinkle some fresh herbs as a garnish.
Category:Algerian Recipes
Category:Algerian Snacks