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Laham fi Talfaq (Meat in Vine Leaves)

Name: Laham fi Talfaq (Meat in Vine Leaves)
Yield: 4 servings
Ingredients: one pound of fillet of mutton; one breakfast-cupful of slightly blanched rice; one small chopped onion; a pinch of cinnamon; pepper to taste; salt to taste

From Banquets of the nations, 1911

Serves 4

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

38Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories38 kcal

Protein0.9 g

Carbohydrates8.5 g

Fiber0.7 g

Sugars1.6 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.8 mg

Potassium62 mg

Calcium10 mg

Iron0.3 mg

Magnesium5.3 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate22 mcg

Choline2.7 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 58. The excerpt below is the record exactly as published.

Laham fi Talfaq. (Meat in Vine Leaves.) Remove the smews from one pound of fillet of mutton, mince it, put it into a basin, add about one breakfast- cupful of slightly blanched rice, one small chopped onion, a little chopped parsley, a pinch of cinnamon and pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.