V0: described, not machine-verified
Meat Kofta with Tear Sauce
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Ingredients
- Ground meat½ kg
- medium onion, minced or onion juice1 medium onion
- minced garlic3 cloves
- minced parsley1 tsp
- salt, pepper, and spicesto taste
- Rice1 tbsp
- oilas needed
- dam'a (soft tomato sauce)the amount produced by the following recipe
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 330, protein 22, fat 23, carbs 8, fiber 1, sugar 2
Original steps
- Mix the ground meat with the onion (or onion juice), garlic, parsley, and spices.
- Refrigerate for 1 hour.
- Wash the rice and drain it thoroughly until completely dry, then process it in a food processor until fine.
- Mix the ground rice thoroughly with the ground meat.
- Shape into fingers or rounds as desired.
- Steam until the kofta sets.
- Remove and let cool, then fry in oil.
- Place the fried kofta fingers into the dam'a, cover the pot, and cook over low heat until the kofta is cooked through and has absorbed some of the sauce.
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