Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Phyllo Dough | 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
- 2 medium onions, diced
- 4 Tb. Butter or margarine
- Salt and pepper to taste
- 1 lb. Finely ground lamb or lean beef
- 1 Ts. Paprika
- Pinch cinnamon
- ½ cup finely chopped fresh cilantro leaves
- ½ cup finely chopped parsley
- 5 eggs (or egg substitute equivalent)
- 1 package phyllo dough ( 1 lb.)
- 2 cups cooking oil
Directions
Saute the onions in the butter or margarine, with pepper and salt. Cook on low to medium heat until the onions are light brown. Set aside.
In a separate bowl, mix the ground meat, pepper and salt, paprika, cinnamon and 1 tablespoon of mixed coriander leaves and parsley. Add the meat to the onions and fry until the meat is cooked, breaking the meat up with a fork. Add the rest of the parsley and coriander and cook for a further 5 minutes.
Beat 4 of the eggs. Stir into the meat and cook for 3 minutes or until the eggs are done.
Beat the remaining egg in a bowl and set aside. Cut the phyllo dough into 3 inch strips. Place 1 teaspoon of the meat on the bottom of each strip. Roll the strips into rolls with the edges tucked in. Seal the rolls with the beaten egg spread over the edges and ends. Fry the rolls or bariwats in hot oil until they become golden brown.
Category:Egyptian Recipes
Category:Egyptian Desserts