4 Serves
89 Mins
Finely dice the onion and slice the scallions. In a mixing bowl, combine the ground meat, eggs, diced onion, and sliced scallions.
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EmiratiVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
119 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
1046 mg / 4,700 mgSodium
825 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
14 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Season the meat mixture with salt and pepper, mixing thoroughly to ensure even distribution of flavors.
Heat the vegetable oil in a large frying pan or griddle over medium heat.
Place a spring roll wrapper on the hot surface, add a portion of the meat mixture to the center, and fold the edges over to seal the packet.
Fry the Martabak until golden brown and crispy on both sides, ensuring the meat filling is fully cooked through, then remove and drain on paper towels.
3
g16
g63
g
Moroccan