V0: described, not machine-verified
Kebab Maghdour
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Ingredients
- Lamb, veal, or beef2.2 lbs (1-inch cubes)
- Onions2 medium onions (grated or finely chopped)
- Garlic2-3 cloves (grated or finely chopped)
- Ground Ginger1/2 tsp
- Black and white pepper1/4 tsp
- Flat parsley leaves and coriander2 tbsp (chopped)
- Vegetable oil1 tbsp
- Vegetable and olive oil3 tbsp (mixed)
- Salt1 tsp (to taste)
- Cinnamon stick1 (optional)
- Ground sweet paprika1 tbsp
- Chopped flat leaf parsley2 tbsp
- Smen1 tbsp (or ghee)
- Butter2 tbsp
- Eggs3-6 (counting half to a whole egg per person)
- Olive Oil6 tbsp (for frying)
- Chopped flat leaf parsley or coriander1 tbsp
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 430, protein 31, fat 31, carbs 5, fiber 1, 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