4 Serves
91 Mins
Prepare the dough for the bake by mixing flour, baking powder, salt, and water, then let it rest before shaping into discs.
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EthiopianVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
243 mg / 4,700 mgSodium
798 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Marinate the shark meat with garlic, onion, and black pepper to infuse flavor.
Heat cooking oil in a large frying pan over medium-high heat.
Fry the shaped dough discs in the hot oil until golden brown and puffed, then remove and drain on paper towels.
Fry the marinated shark meat in the same pan until cooked through and crispy.
Slice the warm bake open and stuff it with the fried shark, adding desired toppings and serving immediately.
19
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g31
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Spanish