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Fish and Vegetables Baked in Tahini (Samak bi-l-Khudar wi-l-Tahina)
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Ingredients
- White fish1 1/2–2 kg
- Flour, Seasoned2 tablespoons
- Onions, Very Thinly Sliced2
- Carrots3–4
- Sweet Peppers, Seeded And Thinly Sliced2–3
- Hard-boiled Eggs, Chopped2–3
- Tahini Sauce (tahini Thinned With Water, Lemon, Vinegar, Cumin And Salt)2 cups
- oilfor frying
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, fish, sesame
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 34, fat 14, carbs 28, fiber 4, sugar 4
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: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared