(Percentage of daily recommendation)
|Calorie||452 kcal||(22 %)|
|Protein||51 g||(52 %)|
|Fat||20 g||(17 %)|
|Carbohydrates||14 g||(9 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.5 g||(25 %)|
|Vitamin A||1.3 mg||(163 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||4.9 mg||(41 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||16 mg||(133 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||26 μg||(9 %)|
|Pantothenic acid||1.1 mg||(18 %)|
|Biotin||11.4 μg||(25 %)|
|Vitamin B₁₂||6 μg||(200 %)|
|Vitamin C||9 mg||(9 %)|
|Potassium||870 mg||(22 %)|
|Calcium||175 mg||(18 %)|
|Magnesium||81 mg||(27 %)|
|Iron||6.7 mg||(45 %)|
|Iodine||12 μg||(6 %)|
|Zinc||8 mg||(100 %)|
|Saturated fatty acids||4.6 g|
|Uric acid||327 mg|
Cut figs into small cubes. Peel the onions and chop finely.
Heat 1 teaspoon oil in a skillet and fry the onions over medium heat until translucent. Add figs, season lightly with salt and pepper, cook briefly, remove and let cool.
Trim celery, rinse and remove strings. Peel carrot. Cut celery and carrot into very fine dice.
Rinse the tomatoes, cut into quarters and cut out stems and cores.
Set steaks between sheets of plastic wrap and pound very thin with a meat mallet or pan. Remove foil.
Season lightly with salt and pepper. Add onion and fig and spread mixture on top.
Roll meat over filling and secure with toothpicks.
Heat the remaining oil in a skillet. Fry the rolls over high heat until brown and then remove.
Add celery and carrot to the skillet and sear over high heat, stirring, then sprinkle with Ras el hanout.
Add tomatoes, deglaze with broth, bring to a boil and cook for 1 minute.
Add rolls back to skillet, cover and simmer over medium heat for 5 minutes, turning once. Toast almonds in a dry skillet until golden. Rinse mint, shake dry and pluck leaves. Add rolls to a plate. Season sauce with salt and pepper and pour over rolls. Garnish with almonds and mint leaves and serve.