V0: described, not machine-verified
Jellied Sheep’s Head Terrine (Jilatin al-Ras)
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Ingredients
- Sheep’s Head1
- Onion1
- Carrot1
- Celery stalks3–4
- Bay leaf1
- Cardamom pods3–4
- Peppercorns5–7
- Grated Lemon Rindof 1 lemon
- Egg (whole, With Its Crushed Shell, To Clear The Stock)1
- Shelled Peas250 g
- Carrots, Diced Very Small3
- Pickled Onions, Finely Chopped5
- Pickled Cucumbers, Finely Chopped5
- Salt and pepperto taste
Allergens (inferred from ingredient names): celery, eggs
Nutrition per serving (modelled estimate, not measured): kcal 180, protein 28, fat 6, carbs 8, fiber 2, sugar 1
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