Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 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
- 1/2 kg beef
- 2-3 potatoes, peeled and diced
- 5-7 peral onions, peeled
- 1/4 kg okra
- 1 brown round eggplant, peeled and cubed
- 1/4 kg string beans, halved lengthwise
- 1 cup peas, shelled
- 1 teaspoon mint powder
- 1 hot pepper, chopped very fine
- cooking fat
- salt and pepper
Directions
To prepare okra, wash and dry the okra well. Peel ridges very thinly, then peel the cap by turning okra around a knife, removing the hard edges. The top of the okra should then look conical.
Cut meat into bite sized cubes and fry until the juice is reabsorbed. Remove from pan and place in casserole dish. Toss all the vegetables, except the hot pepper, into remaining cooking oil and sauté. Strain, add to meat, together with mint powder, hot pepper and seasoning. Cover with water and cook over very low flame until vegetables are tender.
Category:Egyptian Recipes
Category:Egyptian Meat Dishes