Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
746
Calories
52g
Protein
29g
Fat
70g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- Fish (Morjan or Scallop)
- Kammoon Hoot
- Chopped garlic
- Oil
- Lemon
- Tomato paste
- Salt
- Onion chilli pepper
- Sharbt llisanil-osfoor
- selantro (or pasta) small sizes
- dry mint
Directions
1
Cut fish into small pieces and marinate it in lemon, garlic powder and kaammon hoot for and hour. Put some oil in a pan and add to tomato paste, spices, salt fine onion and water. Cook for 15 minutes. Add the marinated fish, pasta, selantro and dry mint. Cook the mixture for 15 min.
2
Category:Libyan Recipes
3
Category:Libyan Appetizers
Recipe sourced from
fandom