V0: described, not machine-verified
Classic Minced Meat Filling (Assag)
Assag is the cornerstone savory filling of Egyptian home cooking, used inside Macaroni Béchamel, Goulash pastries, stuffed vegetables, and potato bakes.
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Ingredients
- Minced lean beef500g minced meat
- Finely grated yellow onions2 large onions
- Egyptian baladi ghee or butter1-2 tablespoons
- Traditional Assag spicesSalt, black pepper, pinch of cinnamon & nutmeg
- Fresh grated tomato or paste1 grated tomato (optional)
- Minced fresh garlic1 clove (optional)
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 260, protein 22, fat 17, carbs 5, fiber 1, sugar 3
Original steps
- Melt ghee in a wide skillet, soften onions until translucent, then add minced meat, breaking it up with a wooden spoon.
- Add black pepper, salt, and spices. Cook over medium-low heat until moisture evaporates and meat is cooked and fragrant.
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: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking