Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
1065
Calories
50g
Protein
39g
Fat
118g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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
- 400 g lamb.
- 100 g flour.
- 1 ea egg.
- 75 g peas.
- 75 g melted butter.
- 75 g onion.
- wine vinegar.
- greens.
- dried mint.
- spices.
- salt.
Directions
1
Slice lamb and cook in cold water until done.
2
Cook in the broth peas, soaked in water before cooking, until done.
3
Knead unleavened dough from flour, water, and egg, salt and roll out finely.
4
Cut out small rectangles and put them in the broth 5 minutes before finishing.
5
Bring soup to boil, add fried onion, salt, greens.
6
Category:Azerbaijanian Recipes
7
Category:Azerbaijanian Soups
Recipe sourced from
fandom