Moroccan Turnovers with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 8.95 g | (9 %) | ||
| Fat | 44.95 g | (39 %) | ||
| Carbohydrates | 30.18 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.51 g | (8 %) |
| Vitamin A | 524.99 mg | (65,624 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.77 mg | (23 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 0.76 mg | (6 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 50.6 μg | (17 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 2.38 μg | (5 %) | ||
| Vitamin B₁₂ | 0.66 μg | (22 %) | ||
| Vitamin C | 16.24 mg | (17 %) | ||
| Potassium | 295.98 mg | (7 %) | ||
| Calcium | 49.53 mg | (5 %) | ||
| Magnesium | 17.33 mg | (6 %) | ||
| Iron | 2.44 mg | (16 %) | ||
| Iodine | 32.79 μg | (16 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 8.34 g | |||
| Cholesterol | 130.16 mg |
Ingredients
Preparation steps
Risne the cabbage, remove the thick ribs and cut into very thin strips. Blanch the cabbage in a pot of boiling salted water briefly, drain, rinse with cold water and drain well. Peel the carrot and the potatoes, and grate. Cut the leek lengthwise, Rinse well and cut into very thin rings. Rinse the fennel, quarter, core and cut into fine strips. Rinse the cilantro, shake dry, pluck off the leaves and chop finely. Drain the ginger and cut into fine strips.
In a pan heat 2 tablespoons of oil, add the carrot, potato, leek and fennel and the ginger and saute briefly. Chop the cilantro. Stir the cabbage and cilantro into the pan and season with salt, pepper, and a dash of lemon juice and remove from heat. Cool to lukewarm and stir in the eggs.
Cut the dough lengthwise into 6 cm (approximately 2 1/2-inch) wide strips. Place 1 tablespoon of filling about 3 cm (approximately 1 1/4 inches) below the top of the dough on the left side and spread out to a triangle shape. Fold the left corner of the dough over the filling to shape into a triangle. Continue folding the way you would a flag until all the triangles are formed. Brush the last edge with beaten egg yolk and press firmly to seal. Heat the remaining oil in a large skillet and saute the triangles until godlen brown on both sides, about 5 minutes. Remove, drain on paper towels and serve.
