4 Serves
61 Mins
Bring water and a pinch of salt to a boil in a heavy-bottomed pot.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
191 µg / 400 µgCalcium
268 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
299 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1378 mg / 4,700 mgSodium
482 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
16 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Gradually add the wheat flour to the boiling water while stirring constantly to prevent lumps from forming.
Reduce the heat and continue to cook the dough, using a sturdy wooden stick to knead and press the mixture against the sides of the pot until it is smooth and fully cooked.
Shape the dough into a smooth mound in a serving bowl and create a well in the center.
Pour the date syrup and a drizzle of olive oil into the center well and serve immediately.
45
g30
g30
g
British