Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
425
Calories
13g
Protein
19g
Fat
54g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 5 large potatoes, cooked, peeled and diced into ½ inch cubes
- 2 hardboiled eggs, peeled and chopped.
- ¼ cup finely chopped green onions
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped fresh mint
- ¼ cup olive oil
- 2 cloves garlic
- ¼ cup lemon juice
- salt & pepper to taste
Directions
1
Place the first six ingredients in a large salad bowl.
2
In a separate bowl, mash the garlic with the salt, then add the lemon juice & stir.
3
Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs.
4
Serve chilled.
5
Category:Egyptian Recipes
6
Category:Egyptian Salads
Recipe sourced from
fandom