Deep-fried Bulgur Rolls with Lamb and Spices
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 14.57 g | (15 %) | ||
| Fat | 26.82 g | (23 %) | ||
| Carbohydrates | 16.9 g | (11 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 64.64 mg | (8,080 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.99 mg | (8 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 23.91 μg | (8 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 7.91 mg | (8 %) | ||
| Potassium | 146.54 mg | (4 %) | ||
| Calcium | 39.6 mg | (4 %) | ||
| Magnesium | 20.53 mg | (7 %) | ||
| Iron | 1.83 mg | (12 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Cholesterol | 60.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams fine Bulgur
- 2 onions
- 50 grams Walnut (coarsely chopped)
- 2 Tbsps butter
- 250 grams Ground lamb
- 2 Tbsps parsley (finely chopped)
- cinnamon
- allspice
- Cumin
- ground paprika
- salt
- freshly ground peppers
- 1 pinch sugar
- vegetable oil (for frying)
Preparation steps
1.
Peel and chop the onions and cook in hot butter until translucent. Add about 125 grams (approximately 4 1/2 ounces) of the ground lamb and cook until crumbly. Stir in the parsley, and walnuts, and season with the spices, salt, pepper and sugar.
2.
Mix the bulgur with the same amount of warm water in a bowl and let sit for about 15 minutes. Stir in the remaining ground lamb, season with salt and knead well. Divide into 12 portions and form into circles. Place some of the filling in a strip down the center and gather the bulgur up around the sides, pressing to seal and forming an elongated, tapered dumpling shape.
3.
Heat oil in a pot or in a fryer and fry the rolls in portions. Remove and drain on paper towels.
4.
Serve hot or cold.
