4 Serves
97 Mins
In a large heavy-bottomed pot, bring water to a boil and add a pinch of salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Gradually whisk in the wheat flour, stirring constantly to prevent lumps, until a thick, smooth dough forms.
Using a sturdy wooden stirring stick, vigorously beat the dough over low heat to develop its characteristic elastic texture.
Prepare the meat broth by simmering meat and spices in a separate pot until tender.
Shape the cooked dough into a mound in a serving dish and create a well in the center to hold the hot meat broth.
45
g30
g30
g
Argentinian
British