4 Serves
52 Mins
Prepare the meat by seasoning it with salt, pepper, and spices, then sear it in a large pot with oil until browned.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
95 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
569 mg / 1,250 mgPotassium
960 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
4 g / 28 gSugar
30 g / 50 gSaturated Fat
3 g / 20 gCholesterol
168 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Add onions and aromatics to the pot, cover, and simmer until the meat is tender and the sauce has reduced.
Steam the couscous in a couscoussier until light and fluffy, fluffing with a fork between steaming intervals.
Assemble the dish by placing the cooked meat in the center of a serving platter and burying it completely under the steamed couscous, then garnish with cinnamon, powdered sugar, and toasted almonds.
20
g31
g22
g
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Turkish