4 Serves
83 Mins
In a large mixing bowl, combine the ground beef, ginger-garlic paste, finely chopped onion, diced tomato, and fresh green chili peppers.
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Vitamin K
7 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
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
32 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
528 mg / 4,700 mgSodium
655 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the crushed coriander seeds, pomegranate seeds, cornmeal, salt, and black pepper to the meat mixture, kneading thoroughly to ensure even distribution.
Shape the mixture into large, flat patties using your hands, pressing a thin tomato slice into the center of each.
Heat a generous amount of cooking oil in a large frying pan over medium-high heat.
Fry the patties in the hot oil for about 6-7 minutes per side until they are deeply browned and cooked through.
7
g19
g6
g
Lebanese