Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
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 medium tomatoes, peeled and chopped
- 1 Tbsp. zhug (more or less to taste)
- 1 1/2 cups mushrooms, chopped
- 4 or 6 entrecote steaks (can also use any other cut of steak or lamb chops)
- 3/4 cup beef stock
- 3 Tbsp. almonds, chopped
Directions
Place the tomatoes, zhug, chopped mushrooms and almonds in a small bowl and mix well. Spread this mixture on the steaks, divided evenly. Roll up the steaks and fasten with wooden toothpicks.
Transfer the steaks to a lightly greased baking dish and pour over the beef stock. Place in an oven that has been preheated to 330° Fahrenheit (170° Celsius) until done (about 1 hour), basting occasionally with the pan liquids. Add water or extra stock only if the liquids evaporate. Serve hot.
Serves 4-6.
Category:Yemeni Recipes
Category:Yemeni Meat Dishes