Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sumac | 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
- 1 lb filet mignon.
- 1 1/2 tsp bohar.
- 1 tsp sumac.
- 1/4 tsp pepper
- 1 TB oil.
- 2 medium tomatoes.
- 1 small onion.
Directions
Slice meat on a bias very thin. Then slice into julienne strips.
Mix together all the dry spices and sprinkle on top of the meat.
Add the oil and stir.
Cover and refrigerate for at least one hour.
Heat a frying pan or wok. When hot add a little oil and heat.
When hot, add some of the meat to form a single layer, so it is not crowded in the pan
Continue to fry on the hottest heat possible, and turn the meat over so it cooks quite quickly. About 2 minutes.
Remove and place on a dish.
Repeat until all the meat is cooked.
Add to the pan the onions and tomatoes, cook for 1/2 minute. Add the already cooked meat. Mix completely. Serve, on bread with some tahina.
Category:Egyptian Recipes
Category:Egyptian Meat Dishes