Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Wheat | not in our table | 0 |
| Bulgur | not in our table | 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
- 100 g frumenty (cracked wheat or bulgur wheat)
- 1 tbsp olive oil
- 1 l water
- 250 ml passata (tomato juice)
- 4 tsp (heaped) butter
- 8 tbsp grated cheese (or crumbled feta cheese)
Directions
Combine the olive oil and water in a pan.
Bring to a boil then stir-in the wheat and tomato juice.
Continue cooking for about 20 minutes, stirring frequently, until the wheat has softened and broken up into the liquid.
Ladle into warmed soup bowls then place 1 tsp butter in the centre of each bowl and sprinkle 2 tbsp of the cheese on top.
Serve hot.
Category:Greek Soups
Category:Bulgur Recipes
Category:Tomato juice Recipes
Category:Feta Recipes