19 Ingredients
  • For lamb and walnut sauce
  • 3 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 3 long hot peppers (see note), finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons janissary spice (recipe to follow)
  • 3/4 teaspoon cumin seeds, divided
  • 1 1/2 cups chopped walnuts
  • 1 pound ground lamb
  • 1 28 ounce can of tomatoes
  • 1 tablespoon pomegranate molasses, or balsamic vinegar
  • Fresh chopped mint, for garnish
  • For baked eggplant
  • 2 medium Italian eggplant
  • 2 tablespoons olive oil
  • For janissary spice
  • 6 tablespoons ground maraş or aleppo chile (see note)
  • 3 tablespoons dried oregano
  • 2 to 4 teaspoons sumac, or to taste
Nutrition
922
46% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

114% 74

Saturated

84% 17

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 25

Carbs

15% 45

Carbs (net)

- 26

Fiber

74% 18

Sugars

- 24

Sugars, added

- 4

Protein

63% 32

Cholesterol

28% 83

Sodium

13% 312

Calcium

26% 258

Magnesium

46% 194

Potassium

39% 1822

Iron

43% 8

Zinc

57% 6

Phosphorus

68% 477

Vitamin A

11% 98

Vitamin C

116% 104

Thiamin (B1)

133% 2

Riboflavin (B2)

46% 1

Niacin (B3)

72% 11

Vitamin B6

97% 1

Folate equivalent (total)

42% 168

Folate (food)

- 168

Folic acid

- 0

Vitamin B12

109% 3

Vitamin D

15% 2

Vitamin E

43% 7

Vitamin K

55% 66

Sugar alcohols

- 0

Water

- 580
Comments
 
×