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Peas with Meat Filling
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Ingredients
- Peas1 kg
- Carrots4 carrots
- Fluffy rice1 cup
- osag (seasoned minced meat)½ kg
- oil2 tbsp
- Butteras needed
- Pine nutsto taste
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 18, fat 16, carbs 40, fiber 8, sugar 8
Original steps
- Boil the peas in salted boiling water until tender, and boil the carrots separately.
- Drain the vegetables in a colander, then sauté them in butter.
- Prepare regular fluffy rice (see the Starches section).
- Prepare the osag (see the Meats section).
- To serve, prepare a deep bowl; place a layer of osag and pine nuts at the bottom, followed by a layer of carrots, then a layer of rice, and finally a layer of peas; repeat the layers (osag, carrots, rice, peas) and finish with a layer of osag on top.
- Carefully toss the mixture in a serving dish.
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