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Eastern-Style Fish in White Sauce
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Ingredients
- Fish (heads, tails and a few steaks are best)½ kg
- Oil or ghee2 tablespoons oil or 1 tablespoon ghee
- Mastic and cardamoma little
- Flour1 tablespoon
- Water2 cups
- Lemon juiceto taste
- Salt and white pepperto taste
- Lemon and parsley, for garnishto taste
Allergens (inferred from ingredient names): cereals_gluten, fish, milk
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 24, fat 12, carbs 4, fiber 0, 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