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Stuffed Artichokes with Minced Meat (Osag)
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Ingredients
- Artichokesabout 6 pieces or fewer
- osag (minced meat mixture; see Bab Al-Lahm)as needed
- Tomatoes½ cup
- vinegar1 tbsp
- broth or water1 cup
- oilas needed
- bechamel sauce (optional)1 cup
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 12, fat 12, carbs 16, fiber 7, sugar 3
Original steps
- Remove the outer green leaves, then trim the sides and bottom; cut off the top and divide each artichoke into halves or quarters.
- Immediately place them in water with added lemon juice or vinegar to prevent browning.
- Parboil the artichokes, or you may skip boiling them entirely.
- Lightly fry them in oil and set aside on paper towels.
- Cook the osag using the standard method, adding ½ cup of tomatoes and 1 tbsp of vinegar until cooked through.
- Arrange the artichokes neatly in a Pyrex dish or baking tray, layering the osag between them.
- Pour 1 cup of boiling broth or water over the dish and place in the oven.
- Optional: Pour the bechamel sauce (1 cup) over the artichokes.
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