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Spicy Egyptian Feshah (Sautéed Lungs)
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Ingredients
- Beef lungs (feshah)1 kg
- For boiling: onion, bay leaves, cardamom and vinegar1 onion + 2 leaves + 4 pods + 2 tbsp
- Onions, Sliced2
- Garlic, crushed5 cloves
- Green chillies and bell pepper2 + 1
- Chopped tomatoes and tomato paste2 + 1 tbsp
- Cumin, chilli, mixed spice and black pepper1 tsp each
- ghee or oil3 tbsp
- Lemon juice and saltto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 30, fat 15, carbs 10, fiber 2, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder