4 Serves
45 Mins
Mix the yogurt with warm water and a little salt until it becomes a smooth, pourable qurutob dressing.
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MexicanVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
175 µg / 400 µgCalcium
255 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
207 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
1102 mg / 4,700 mgSodium
985 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Tear the tortillas into bite-sized pieces and arrange them in a wide serving bowl.
Slice the onion, cucumber, and tomato, and mince the garlic.
Sauté the onion and garlic in olive oil until softened and lightly golden, seasoning with pepper.
Pour the yogurt dressing over the bread, spoon the warm onion and oil over it, and finish with the fresh vegetables before serving.
9
g62
g7
g
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Kenyan