Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 150 gr. pig salmagundi
- 150 gr. veal salmagundi
- 50 gr. Polished rice
- 3 unions, finely grated
- fennel, finely grated
- a little grease, finely grated
- vine leaves
- 2 lemons
- 4 soupspoons butter
- 3 soupspoons
- flour 4 yolk of eggs
- garniture
- salt
- pepper
Directions
Mix together in a bowl rice salmagundi, unions, fennel, salt, pepper, 50 gr. Cool water.
Scald vine leaves. This mixture roll up in vine loaves.
Put those inside a pot and insert 1 � lemon-juice and water till pour all the components. Bring to boil. Set aside.
Melt butter and add flour. Add a little juice. Bring to boil.
Mix the eggs and remaining flour. Simmer for few minutes.
Serve with sauce and tomatoes garniture.
Category:Albanian Recipes
Category:Albanian Appetizers