Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 cups unflavored yogurt
- 1 3/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon salt
- 1 whole egg
- 1 egg yolk
- 1/2 cup water
- 1 cup chicken stock
- 4 garlic cloves -- minced
- 2 tablespoons extra virgin olive oil
- salt and pepper -- to taste 1/2 pound lean ground lamb
- 1/2 small onion -- grated
- 3 tablespoons minced parsley
- rice flour -- as needed 1/4 cup coarsely chopped mint leaves
Directions
Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.
For the dough: While the yogurt is draining, combine the white and whole-wheat flours and 1/2 teaspoon salt on a work surface. Make a well in the center. Mix together the whole egg, yolk and water; pour into the well in the flour. Using a fork, gradually bring the flour into the well to mix together. Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes. It will be a rough dough. Wrap in plastic wrap and let rest at room temperature for 30 minutes. For the sauce: Pour the chicken stock into a saucepan and reduce over high heat to 1/2 cup. Combine half of the stock, the drained yogurt, garlic and olive oil. Mix with a wooden spoon until light and creamy. Season with salt and pepper. Set aside at room temperature.
For the filling: Combine the lamb, onion and parsley; season with salt and pepper. Knead together for 2 minutes; set aside.
Divide the dough into 4 equal pieces. Cover with an inverted bowl so the dough doesn't dry out.
Category:Omanese Recipes
Category:Omanese Meat Dishes