Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
| Flower | 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
- 100 g dandelion flowers (Hindbeh)
- 40 g white onions
- 10 g garlic
- 20 ml olive oil
- 20 ml corn oil
- 1 g white pepper
- 2 g salt
- 4 slices onions, rings,crisp fried until golden brown
Directions
1. Boil the dandelion in water in a pot.
2. Heat oil in a skillet.
3. Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
4. Add the boiled dandelion and stir-dry till dry.
5. Transfer into a serving plate.
6. Serve topped with golden brown crisp fried onion rings.
Category:Egyptian Recipes
Category:Egyptian Vegetarian