Moroccan Turnovers with Vegetables

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Moroccan Turnovers with Vegetables
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Health Score:
5,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
552
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie552 kcal(26 %)
Protein8.95 g(9 %)
Fat44.95 g(39 %)
Carbohydrates30.18 g(20 %)
Sugar added0 g(0 %)
Roughage2.51 g(8 %)
Vitamin A524.99 mg(65,624 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.77 mg(23 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.13 mg(9 %)
Folate50.6 μg(17 %)
Pantothenic acid0.25 mg(4 %)
Biotin2.38 μg(5 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C16.24 mg(17 %)
Potassium295.98 mg(7 %)
Calcium49.53 mg(5 %)
Magnesium17.33 mg(6 %)
Iron2.44 mg(16 %)
Iodine32.79 μg(16 %)
Zinc0.28 mg(4 %)
Saturated fatty acids8.34 g
Cholesterol130.16 mg

Ingredients

for
15
Ingredients
50 grams
1
100 grams
100 grams
100 grams
4 sprigs
10 grams
pickled Ginger root
8 tablespoons
freshly ground Pepper
2
5 leaves
1
How healthy are the main ingredients?
Napa cabbage

Preparation steps

1.

Risne the cabbage, remove the thick ribs and cut into very thin strips. Blanch the cabbage in a pot of boiling salted water briefly, drain, rinse with cold water and drain well. Peel the carrot and the potatoes, and grate. Cut the leek lengthwise, Rinse well and cut into very thin rings. Rinse the fennel, quarter, core and cut into fine strips. Rinse the cilantro, shake dry, pluck off the leaves and chop finely. Drain the ginger and cut into fine strips.

2.

In a pan heat 2 tablespoons of oil, add the carrot, potato, leek and fennel and the ginger and saute briefly. Chop the cilantro. Stir the cabbage and cilantro into the pan and season with salt, pepper, and a dash of lemon juice and remove from heat. Cool to lukewarm and stir in the eggs.

3.

Cut the dough lengthwise into 6 cm (approximately 2 1/2-inch) wide strips. Place 1 tablespoon of filling about 3 cm (approximately 1 1/4 inches) below the top of the dough on the left side and spread out to a triangle shape. Fold the left corner of the dough over the filling to shape into a triangle. Continue folding the way you would a flag until all the triangles are formed. Brush the last edge with beaten egg yolk and press firmly to seal. Heat the remaining oil in a large skillet and saute the triangles until godlen brown on both sides, about  5 minutes. Remove, drain on paper towels and serve.