Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Fenugreek | not in our table | 0 |
| Seed | 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 Tbsp. fenugreek seeds, crushed
- 1 1/2 tsp. tomato puree
- 1/2 kilo flour
- 1 Tbsp. active dry yeast
Directions
Combine the fenugreek seeds with the tomato puree and 3 Tbsp. of water and mix together well. Cook over a low flame and bring to a boil, stirring constantly. Remove from the heat.
Sift together the flour and yeast and then knead the mixture together with just enough lukewarm water to make a moderately thick dough. Cover lightly and let stand to rise for half an hour. Repeat the kneading and rising process 6 times in all, kneading at half hour intervals.
Heat the oven to its highest possible temperature. Turn off the heat and, taking care not to burn yourself, wipe the walls of the oven with a wet cloth. Immediately after the last kneading flatten the dough and make two thin loaves. Over each spread 3 Tbsp. of the fenugreek mixture and, with a rapid motion, stick the breads on the walls of the oven. Let cook just until the bread peels off the walls and falls to the floor of the oven.
Serves 4-6.
Category:Yemeni Recipes
Category:Yemeni Snacks