V0: described, not machine-verified
Stuffed Zucchini with Rice or Assag
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
- small zucchini1 kg
- stuffing mixture (rice-based or meat-based/osag) (see Bab Al Lahm)1 cup rice or 1/4 kg osag
- Strained tomato juice1 cup
- ghee or oil2 tbsp
- salt, pepper, and spicesto taste
- onion, tomato, and celery (for the bottom)slices of each
- Water1/2 cup
Allergens (inferred from ingredient names): celery, milk
Nutrition per serving (modelled estimate, not measured): kcal 250, protein 6, fat 8, carbs 40, fiber 4, sugar 7
Original steps
- Place slices of onion, tomato, and celery at the bottom of the pot.
- Carefully hollow out the zucchini after peeling, then stuff them with the filling mixture.
- Arrange the zucchini in the pot and add the strained tomato juice, about half a cup of boiling water, salt, pepper, spices, and ghee.
- Cover the pot and cook over low heat until tender.
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