V0: described, not machine-verified
Leftover Meat Fingers in Batter
This page is one recipe in Cookwala's open index. Cookwala is the open standard for cooking safely: a recipe format that people, appliances and robots can check before cooking. Why Cookwala · All recipes · Try the dry run
Ingredients
- Cooked minced meat¼ kg
- Very thick white saucea quarter measure (about ¼ cup)
- For the French batter: flour1½ tablespoons
- For the French batter: oil1 teaspoon
- For the French batter: warm water¼ cup
- For the French batter: whisked egg white1 egg
- Plenty of ghee for deep-fryingas needed
- Salt, pepper and nutmegto taste
- Tomato sauce, for serving1 cup
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 340, protein 28, fat 16, carbs 18, fiber 1, sugar 0
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: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared