V0: described, not machine-verified
Chicken Shawarma
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Ingredients
- boiled chicken1 chicken
- Chopped onion1 onion
- minced garlic2 cloves
- Yogurt1 container
- mustard1 tbsp
- vinegar1 tbsp
- green pepper and tomato1 of each
- Chopped parsleya little
- Lemon juicejuice of 2 lemons
- oilas needed
Allergens (inferred from ingredient names): milk, mustard
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 42, fat 24, carbs 8, fiber 1, sugar 4
Original steps
- Rub the chopped onion with the vinegar, garlic, yogurt, and mustard.
- Cut the boiled chicken into small pieces and mix thoroughly with the mixture.
- Sauté in a pan without oil over low heat until the onion liquid is absorbed, then increase the heat.
- Prepare a tray greased with oil and place the chicken in it; then slice the pepper and tomato and place them on top of the chicken with the lemon juice, vinegar, and parsley to prevent the chicken from drying out.
- To brown the top, you can place the tray under the broiler for a very short time.
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