Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
696
Calories
46g
Protein
8g
Fat
107g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Raw Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sumac | not in our table | 0 |
| Pastry | 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
- 200 g chopped raw chicken
- 300 g chopped white onion
- 100 g sumac
- 100 g assorted raw nuts
- Black pepper
- White pepper
- Salt
- 10 rolls of either Arabic village bread (markouk, or taboun or tannour) or spring roll pastry
Directions
1
Fry the chicken with the onion.
2
Add the salt and the peppers before the chicken is done, and add the sumac 5 minutes from the end of cooking.
3
Fry the raw nuts until they are golden. Add them to the chicken and onions
4
Roll the mixture in the spring roll pastry, and deep fry them.
5
Take the spring rolls out of the oil and let them dry on cooking paper .
6
Serve them hot or cold.
Recipe sourced from
wikibooks