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Yemeni Liver and Kidney Stew (Kirsheh)
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Ingredients
- Liver1/2 kg
- Kidney1/2 kg
- Onions, Very Thinly Sliced2
- Garlic Cloves, Crushed10
- Tomatoes, Peeled And Diced6
- Turmeric1 teaspoon
- Ground coriander1 teaspoon
- Ground Cumin1 teaspoon
- Cardamom Pods, Cracked3
- Ground Gingera dash
- Cooking Oilas needed
- Salt and pepperto taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 28, fat 8, carbs 8, fiber 2, sugar 2
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