V0: described, not machine-verified
Moroccan Khlea
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Ingredients
- gueddid6 lbs
- beef suet (kidney fat)18 oz
- Water2.2-3.3 quarts
- Extra-virgin olive oil4.5 cups
- Salt2 tbsp
- ground cumin seeds1.5 tbsp
- crushed garlic (unpeeled)2 oz
- ground coriander seeds2 oz
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 680, protein 22, fat 60, carbs 18, fiber 3, sugar 2
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: tasteofmaroc.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed