V0: described, not machine-verified
Moroccan Stuffed Spleen
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
- veal or beef spleen1 piece
- finely ground beef or lamb18 oz
- finely chopped suet8 oz
- Cooked rice1-1.5 cups
- pitted green olives, chopped1/2 cup
- preserved lemons1-2 lemons
- Grated onion1 medium onion
- pressed garlic cloves1 head
- Chopped parsley1 bunch
- chopped cilantro1 bunch
- lightly beaten eggs2 eggs
- tomato paste or red pepper paste2 tbsp
- Ground Cumin4 tsp
- ground paprika4 tsp
- Salt1.5 tsp
- cayenne pepper1 tsp
- Hard-boiled eggs3-4 eggs
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 38, fat 32, carbs 24, fiber 4, sugar 6
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