Thoroughly mix all ingredients except the mint. Refrigerate for one hour. Just before serving, garnish with mint.
Note: chives may be substituted for the cilantro and tsp of dried mint for the fresh mint.
From: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
Each (app 1/4 cup) serving contains an estimated:
Cals: 142, FatCals: 69, TotFat: 8g
SatFat: 1g, PolyFat: 1g, MonoFat: 6g
Chol: 0mg, Na: 300mg, K: 177mg
TotCarbs: 15g, Fiber: 4g, Sugars: 2g
NetCarbs: 11g, Protein: 4g
This was part of a Lebanese vegetarian dinner we did recently.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 46 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 527.1mg||14 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 26.4g|
|Protein 11.1g||16 %|
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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: 228
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