MayFit

BeeaaB Top Chef

Hair scab - BeeaaB - MayFit

Cook time in 3 hours

Servings 17 Person

Point: 29

BeeaaB

A popular and tasty appetizer that is prepared in different regions of Iran with different seasonings. The dolmehs prepared with this recipe have a sweet and hearty taste. Hairy leaves are rich in omega-3 and good sources of vitamins A and K, as well as iron and manganese.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Hair scab and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Female 30-year-old individual with a height of 175 centimeters, weight of 70 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

15%

Carbohydrate

11%

Protein

Threonine

21%

Isoleucine

25%

Leucine

18%

Lysine

20%

Valine

23%

Tryptophan

23%

Histidine

20%

Tyrosine + Phenylalanine

20%

Methionine + Cysteine

16%

Fat

25%

Essential Fatty Acids (PUFA)

19%

Omega-3

128%

Omega-6

21%

MUFA

41%

SFA

12%

Cholesterol

Trans fats

Fiber

17%

Water

Total Sugar

16%

Vitamins

vitamin c

12%

Thiamine vitamin b1

15%

Riboflavin vitamin b2

17%

Niacin vitamin b3

20%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

16%

Folate vitamin b9

13%

Cobalamin vitamin b12

21%

Choline

vitamin a

52%

vitamin d

1% >

vitamin k

90%

vitamin e

18%

Minerals

Calcium

15%

Iron

17%

Magnesium

17%

Sodium

32%

Zinc

19%

Selenium

11%

Potassium

13%

Phosphorus

15%

Manganese

65%

Copper

27%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Onions, spring or scallions (includes tops and bulb)100 gr

Grape leaves400 gr

Sugars, granulated100 gr

Salt, table5 tsp (20 gr)

Spices, pepper, black2 tsp (4 gr)

Spices, turmeric, ground2 tsp (4 gr)

Oil, canola1.5 Glass (202.5 gr)

Beverages, water, tap, well250 ml (250 gr)

Basil, fresh60 gr

Chives60 gr

Coriander (cilantro) leaves60 gr

Spearmint, fresh60 gr

Spices, tarragon, dried25 gr

Spices, savory, ground10 gr

Lamb, ground, cooked325 gr

Rice, white, medium-grain, cooked, unenriched600 gr

Peas, split, mature seeds, cooked, boiled, without salt200 gr

Onions, cooked100 gr

recipe

First of all, we need 200 ml of water to prepare this dish. It is better to use 30 grams of fresh marzah and 60 grams of fresh tarragon. First, we half-boil 100 grams of raw cobs. We soak 225 grams of raw rice in hot water for 1 hour. Finely chop all the vegetables and onions and mix together. Grate 145 grams of raw onion and knead very well with 500 grams of minced raw lamb, add 4 teaspoons of salt and all the pepper and turmeric and knead again, then add cobs and drained rice and vegetables and mix the ingredients well until it is uniform. We put 400 grams of raw hair leaves in a suitable pot in boiling water and close the lid of the pot and leave it aside for half an hour until they soften and change their color. To wrap the scabs, we put a healthy leaf on the tray so that the shiny and outer side of the leaf is on the tray and the back of the leaf is inside the scab. We put a little of the material on the leaf and wrap it as desired. Note: The leaf should be tightly wrapped around the material and should not be loose. We put a few leaves on the bottom of a suitable pot so that it completely covers the bottom of the pot, and we place the wrapped dumplings neatly in the pot, it is better that the size of the pot is such that the height of the arranged dumplings is not too high so that the seasonings can taste all the dumplings. Then we dissolve the rest of the salt in 250 ml of water and add it to the pot with oil and put it on a gentle flame. When the water boils, we put the flame spreader under the pot to cook for 1 hour. After 1 hour, add the mixed water and sugar to the pot and cook for another 45 minutes. With this amount of ingredients, about 68 pieces of dolma were prepared. Nosh Jan