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Etli Beobrek (Lamb Croquettes)
From Banquets of the nations, 1911
Serves 6
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
812Calories
4 gProtein
3 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein3.5 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars1 g
Total Fat88 g
Saturated Fat44 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.9 g
Omega-30.6 g
Cholesterol140 mg
Sodium26 mg
Potassium114 mg
Calcium17 mg
Iron0.4 mg
Magnesium6.9 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.8 mg
Vitamin A292 mcg
Vitamin E1.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate5.6 mcg
Choline8.6 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.
Etli Beobrek. (Lamb Croquettes.) Mince some fat lamb, and cook it in a little water very slowly ; add water from time to time as needed. Flavour with salt, pepper, cinnamon, and a minced onion. Make a very good rich pie-crust and roll into large squares till as thin as paper. Place three layers one on the top of the other. On the third spread a layer of the meat, and moisten with melted butter
Cook this with the app: pantry check, scaling, and the assistant.