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4 Serves
68 Mins
In a large mixing bowl, combine the suzma with salt and pepper, mixing thoroughly until the seasoning is evenly distributed.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
430 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
968 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Using your hands, shape the seasoned yogurt mixture into small, uniform balls, approximately one inch in diameter.
Place the shaped balls on a clean surface or tray and allow them to air-dry in a cool, well-ventilated area for at least 40 minutes until they reach a firm, hardened consistency.
If desired, lightly toast the dried balls in a frying pan with a small amount of olive oil over medium heat for 10 minutes to enhance their flavor and texture.
9
g62
g7
g
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Kenyan