V0: described, not machine-verified
Meat Shawarma
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Ingredients
- Beef1 kg
- Medium onions2 medium onions
- tomato1
- Green pepper1
- minced garlic2 cloves
- Tahini2 tbsp
- vinegar or lemon juice1 tbsp
- Salt and pepperto taste
- Oil for fryingas needed
- parsleya little
Allergens (inferred from ingredient names): sesame
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 46, fat 33, carbs 8, fiber 2, sugar 3
Original steps
- Slice the beef into small strips and season with salt, pepper, and vinegar or lemon juice.
- Sauté the seasoned beef strips in oil over low heat, covering the pan, and leave until half-cooked.
- Dice the onions into small squares along with the tomato, green pepper, minced garlic, and chopped or minced parsley.
- Add this mixture to the meat and cook until fully tender.
- Dissolve 2 tbsp of tahini in 1 tbsp of vinegar, then gradually dilute with water until the desired consistency is reached, seasoning with salt and pepper.
- Pour the tahini sauce over the meat, give it one quick stir, and remove from the stove.
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