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4 Serves
60 Mins
In a large mixing bowl, combine flour and water to form a smooth, elastic dough, then let it rest covered for 20 minutes.
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MalaysianVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
530 mg / 4,700 mgSodium
1029 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a frying pan, sauté minced meat and chopped onions with curry powder until the meat is fully cooked and the mixture is fragrant.
Whisk eggs in a bowl and fold in the cooked meat mixture to create the filling.
Roll out the dough thinly, place a portion of the filling in the center, and fold the edges over to seal the pancake.
Heat a frying pan with a little butter and cook the stuffed pancake on both sides until golden brown and crispy.
15
g126
g27
g
Moroccan