V0: described, not machine-verified
Ali Nazik Kebab
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Ingredients
- eggplants4 large (about 1.2 kg / 2.6 pounds)
- chili peppers5-6 (optional)
- strained yogurt400 g / about 14 oz
- Garlic3 cloves (minced)
- Salt1 teaspoon
- diced lamb500 g / 1.1 pounds
- Olive Oil2 tablespoons
- pul biber½ teaspoon (use Aleppo pepper or regular red pepper flakes if you can't find pul biber)
- Paprika1 teaspoon
- Butter30 g / 2 tablespoons (or more if you want)
- Chopped parsley1 tablespoon (for garnish)
Allergens (inferred from ingredient names): milk
Dietary suitability
- Halal
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 21, fat 27, carbs 14, fiber 5, sugar 9
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: giverecipe.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