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Daoud Pasha Riz (Meat Balls and Rice)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
746Calories
121 gProtein
10 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein121 g
Carbohydrates10 g
Fiber1.5 g
Sugars0 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol399 mg
Sodium297 mg
Potassium1871 mg
Calcium44 mg
Iron13 mg
Magnesium120 mg
Phosphorus987 mg
Zinc30 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K6.4 mcg
Vitamin B62 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)29 mg
Folate47 mcg
Choline390 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 242. The excerpt below is the record exactly as published.
Daoud Pasha Riz. (Meat Balls and Rice.) Take two pounds of lean meat, pound it in the mortar as you did for " kibby," with a pinch of pounded caraway seed, and pepper and salt to taste. Take a piece of the pounded meat the size of a good-sized marble, put it on the palm of your hand, and with your finger beat it flat ; then take two snowbar seeds
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