V0: described, not machine-verified
Spinach Fritters and Timbales
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Ingredients
- Boiled, chopped spinach1 kg
- Butter2 tablespoons
- Very thick white sauce (panada)½ cup
- Cream2 tablespoons
- Whole eggs3
- Egg yolks3
- Ghee for fryingas needed
- Salt and white pepperto taste
- Tomato sauce, for serving1 cup
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 12, fat 12, carbs 12, 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