Moroccan Turnovers with Vegetables

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Moroccan Turnovers with Vegetables
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Health Score:
90 / 100
30 min.
ready in 45 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie552 cal.(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


50 grams Napa cabbage
1 carrot
100 grams potatoes
100 grams Leeks
100 grams Fennel
4 sprigs cilantro
10 grams pickled ginger
8 Tbsps olive oil
freshly ground peppers
2 eggs
5 leaves Brick pastry
1 egg yolk
How healthy are the main ingredients?
potatoLeekFennelolive oilNapa cabbageginger

Preparation steps


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.


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.


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.