Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- 3 Tablespoons of oil
- 1 large onion, chopped, separated
- 1/2 cup of almonds
- 3/4 teaspoon of ground cinnamon
- 1/8 teaspoon saffron threads
- 7 1/2 cup of boiling water
- 1 # of ground lamb
- 2 Tablespoons of chopped fresh coriander
- 2 eggs
- 1 cup of fine vermicelli
- 1 Tablespoon of parsley, finely chopped
- 2 Tablespoons fresh lemon juice
Directions
In a large saucepan heat the oil over low heat. Add half of the onions and sauté until golden brown. Add the almonds, butter, salt and pepper, cinnamon , saffron and 1 1/2 cups of the boiling water. Cook for 5 minutes over low heat.
Mix the meat , coriander , one egg, remaining onions and salt and pepper. Form into balls about the size of a marble. Add the meatballs to the mixture in the saucepan. Add the remaining 6 cups of boiling water. Continue to cook over medium heat until the meatballs are done. Add the vermicelli and cook for 5 more minutes.
Mix the other egg, the parsley and the lemon juice. Add this sauce to the saucepan with the meatballs one minute before the soup is to be served. Stir well and do not allow this to boil.
Category:Kuwaiti Recipes
Category:Kuwaiti Soups