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Lebanese Crepes Recipe
|Olive oil||125 Milliliter (1/2 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Onions||5 Medium, chopped|
|Boneless lamb||2 Pound, cubed (1 Kilogram)|
|Chopped tomatoes||4 Cup (64 tbs)|
|Tomato juice||375 Milliliter (1 1/2 Cups)|
|Diced eggplant||1 Pound (500 Gram)|
|Pine nuts||4 Tablespoon|
Serving size: Complete recipe
Calories 4825 Calories from Fat 2295
% Daily Value*
Total Fat 260 g400.6%
Saturated Fat 57.6 g287.8%
Trans Fat 0 g
Cholesterol 1142.3 mg
Sodium 1012.3 mg42.2%
Total Carbohydrates 325 g108.2%
Dietary Fiber 50.6 g202.2%
Sugars 138.9 g
Protein 322 g643.3%
Vitamin A 166.6% Vitamin C 448.2%
Calcium 52.1% Iron 78.7%
*Based on a 2000 Calorie diet
Saute the garlic and onions in the olive oil until the onions are transparent.
Add the lamb and cook, stirring frequently, until the lamb is well-browned on all sides.
Stir in the tomatoes, tomato juice, thyme and cinnamon, cover and cook until the lamb is tender.
Add the eggplant, raisins and pine nuts and cook until the eggplant is soft.
Remove the cover and boil rapidly until the liquid is reduced by half.
Fill each crepe with some of the lamb mixture.
Fold over and place in a buttered shallow baking dish.
Bake in a 350°F (180°C) oven for 15 minutes.