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Suggest a better descriptionPREPARATION: Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley. Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve. korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 346 | ||
Calories from Fat: 216 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 287.8mg | 10 % | |
Potassium 679.6mg | 18 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 12.4g | 49 % | |
Sugars, other 23.7g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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