Page 43 - IFSO Cookbook 2024 PRINT.indd

International
Healthy Recipes Vol.3

Cooking Instructions

1. Blend egg, chickpea flour and water in a medium bowl. Blend salt, cumin and baking
powder. Add 1 teaspoon of olive oil to the heated pan over low heat. The mixture is
poured into the pan with the help of a spoon. The cooking process takes place at
55 degrees and is left to cool.
2. For the stung, cook 75g of minced meat with 75g of water at 65 degrees, add the
spinach and cook with the spinach for another 5 minutes.
3. For the sauce, mix the lightly chopped cucumber and fat-free yoghurt.. Spinach
mixture is added to the mixture and served with sauce.

When we look at the general nutritional composition of this recipe, the chickpea flour
in the mixture contains a source of vegetable protein, and there is minced meat as the
filling; It is also balanced in terms of animal protein source and vegetable protein source
ratio. This recipe, which also includes vegetables and yoghurt, contains all the nutrients
we need to consume in one meal in one plate. Cooking with correct and practical cooking
methods is advantageous for patients.

Nutritional Analysis

Source: System (BeBiS 9) database software programme
Total
weight Calories Protein Fat Carbs Sugars Iron Calcium Fibre
Ingredient
used in (kcal) (g) (g) (g) (g) (mg) (mg) (g)
recipe (g)
Spinach (raw) 100 18.9 2.8 0.3 0.6 - 3.4 117 1.8
Chickpea
flour 75 393.8 6.2 21.4 65.8 - 7 117.8 18
Ground beef
(raw) 60 124.5 12.3 8.4 - - 1.3 3.6 -
Cucumber 50 - - - - - - - -
Fat-free 30 18.5 1.7 – 2.4 – – – –
yoghurt
Olive oil 5 44.3 - 5 - - - - -
Red pepper
powder 1 3.16 0.14 0.03 0.85 0.05 0.1 4.5 0.5
Salt 2 - - - - - – – 5
TOTAL 323 603.16 23.14 35.13 69.6 - 11.8 242.9 25.3

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