Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
618
Calories
32g
Protein
44g
Fat
30g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | 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
- 2 garlic
- ¾ tsp ground cumin
- 600g/1lb 5oz lamb
- pinch salt
- 150g/5oz Greek-style yoghurt
- 1 tbsp tahini
- handful fresh mint
- 2 tbsp extra virgin olive oil
- 2 garlic
- pinch salt
- 4 x 20cm/8in ready-made flatbreads
- 200g/7oz red or white cabbage
- dash ready-made chilli sauce
- 2 ripe tomatoes, sliced
- ½ red onion
- 4 dill pickles
- pickled chillies, to taste (optional)
- 1-2 tbsp freshly squeezed lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes