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Potatoes Stuffed with Assag
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Ingredients
- medium potatoes1.25 kg
- minced meat sauce (see Bab Al Louk recipes)¼ kg
- Gheeas needed
- Tomato juice1 cup
- water or brotha little
- Salt and pepperto taste
- Oil for fryingas needed
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 330, protein 12, fat 15, carbs 38, fiber 5, sugar 4
Original steps
- Peel the potatoes, carefully hollow them out, then wash with water and pat dry.
- Par-fry the potatoes in oil.
- Stuff them with the minced meat sauce and arrange them in a Pyrex dish to cook in the oven, or in a pot to cook on the stovetop.
- Pour the tomato juice and the liquid seasoned with salt, pepper, and ghee over them.
- Cover the pot and leave over low heat until cooked, or place in a medium-heat oven, covered, until cooked through.
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