{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"des-01","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/des-01.json","pageUrl":"https://fifi.cooking/recipe/des-01/"},"verification":{"level":"V0","generatedBy":"tools/export_fifi.py (deterministic, RFC-0009)","notes":"Described, not machine-verified: original ingredients and steps from fifi.cooking; quantities parsed from the text where possible; no end conditions, hazards or critical control points have been verified. Every step is an unclassified legacy step that a device never executes."},"dish":{"names":{"ar":"البسبوسة المصرية المرملة وعمل الشربات","de":"Ägyptische Grieß-Basbousa mit aromatischem Sirup","el":"Αιγυπτιακή μπασμπούσα σιμιγδαλιού με αρωματικό σιρόπι","en":"Egyptian Semolina Basbousa with Aromatic Syrup","es":"Basbousa Egipcia de Sémola con Almíbar Aromático","fa":"بسبوسه سمولینای مصری با شربت معطر","fr":"Basbousa Égyptienne à la Semoule et au Sirop Parfumé","he":"בסבוסה מצרית מסולת עם סירופ ריחני","hi":"सुगंधित शर्बत वाली मिस्री सूजी बसबूसा","id":"Basbousa Semolina Mesir dengan Sirup Beraroma","it":"Basbousa egiziana di semola con sciroppo aromatico","ja":"香り高いシロップがけエジプト風セモリナ・バスブーサ","ko":"향긋한 시럽을 끼얹은 이집트식 세몰리나 바스부사","ku":"Besbûseya Simîdê ya Misrî bi Şerbeta Bêhnxweş","nl":"Egyptische basbousa van griesmeel met geurige siroop","pl":"Egipska basbusa z kaszy manny z aromatycznym syropem","ps":"مصري د سوجي بسبوسه له معطر شربت سره","pt":"Basbousa Egípcia de Sêmola com Calda Aromática","ru":"Египетская бассбуса из манной крупы с ароматным сиропом","sv":"Egyptisk mannagrynsbasbousa med aromatisk sirap","sw":"Basbousa ya Kimisri ya Semolina kwa Shira Yenye Harufu Nzuri","te":"మిశ్ర రాయి బస్బూసా & షర్బత్ తయారీ","tr":"Aromatik Şerbetli Mısır Usulü İrmikli Basbusa","ur":"خوشبودار شیرے والی مصری سوجی کی بسبوسہ","zh":"埃及酥松粗麦粉糕点配香浓糖浆"},"localName":"البسبوسة المصرية المرملة وعمل الشربات","cuisine":["EG"],"course":"dessert","tags":["Eastern Desserts","Oven Baking","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/des-01.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/des-01.jpg","role":"thumb"}]},"yield":{"servings":9.0},"ingredients":[{"ref":"coarse_semolina_smeed","ingredientId":"cw.ing.coarse_semolina_smeed","legacyId":"db1-1","qty":{"value":500.0,"unit":"g"},"display":{"ar":"2 كوب دقيق سميد","en":"500g (3 cups) coarse semolina"}},{"ref":"egyptian_baladi_ghee_melted_warm","ingredientId":"cw.ing.egyptian_baladi_ghee_melted_warm","legacyId":"db1-2","qty":{"value":0.75,"unit":"cup"},"display":{"ar":"3/4 كوب سمن بلدي","en":"3/4 cup warm melted ghee"}},{"ref":"whole_milk_or_plain_yogurt","ingredientId":"cw.ing.whole_milk_or_plain_yogurt","legacyId":"db1-3","qty":{"value":0.75,"unit":"cup"},"display":{"ar":"1 كوب سكر (للبسبوسة) + 1.5 كوب (للشربات)","en":"3/4 cup milk or yogurt"}},{"ref":"white_sugar_honey_or_glucose","ingredientId":"cw.ing.white_sugar_honey_or_glucose","legacyId":"db1-4","qty":{"value":1.0,"unit":"cup"},"display":{"ar":"1 كوب زبادي كبير + 2 ملعقة قشطة","en":"1 cup sugar + 2 tbsp honey"}},{"ref":"fine_coconut_flakes","ingredientId":"cw.ing.fine_coconut_flakes","legacyId":"db1-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"1 كوب جوز هند","en":"2 tablespoons (optional)"}},{"ref":"raw_peeled_whole_almonds","ingredientId":"cw.ing.raw_peeled_whole_almonds","legacyId":"db1-6","qty":{"value":0.25,"unit":"cup"},"display":{"ar":"1 ملعقة كبيرة بيكنج باودر + رشة فانيليا","en":"1/4 cup almonds for garnish"}},{"ref":"hot_aromatic_sugar_syrup_shira","ingredientId":"cw.ing.hot_aromatic_sugar_syrup_shira","legacyId":"db1-7","qty":{"value":2.0,"unit":"cup"},"display":{"ar":"3/4 كوب ماء + نصف ملعقة صغيرة عصير ليمون + ملعقة سمن","en":"2 cups sugar, 1.5 cups water, lemon juice, 1 tbsp ghee"}}],"equipment":[{"ref":"oven","class":"cw.eq.heat.oven"},{"ref":"tray","class":"cw.eq.vessel.tray.baking"}],"process":{"nodes":[{"id":"n1","op":"cw.op.legacy_step","params":{"sourceStep":1,"phase":"prep","opHint":"cw.op.form"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"prep","opHint":"cw.op.knead"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"prep","opHint":"cw.op.mix"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n5","op":"cw.op.legacy_step","params":{"sourceStep":5,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n6","op":"cw.op.legacy_step","params":{"sourceStep":6,"phase":"finish","opHint":"cw.op.bake"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT50M","activeTime":"PT20M"},"safety":{"hazards":[],"allergens":{"eu14":["cereals_gluten","milk","nuts"],"us9":["milk","tree_nuts","wheat"],"mayContain":[]},"supervision":{"default":"presence_required","reasons":{"all":"V0 document: a person cooks from the original steps; no step is machine-verified (RFC-0009)."}},"abort":{"steps":["heat_off","alert_user"]}},"text":{"ar":{"title":"البسبوسة المصرية المرملة وعمل الشربات","intro":"","steps":{"n1":"بث السمن والسكر (سر الترمل): يدعك السمن بملعقة خشب أو باليد ثم يضاف السكر ويدعك جيداً حتى يصير الخليط هشاً وكريمياً.","n2":"الخلط الخفيف: يضاف الزبادي ويقلب ثم دقيق السميد والبيكنج باودر والقشطة ويقلبوا معاً بخفة شديدة (دون عجن مفرط) مع إضافة رشة الفانيليا وجوز الهند.","n3":"الراحة والتحديد: يوضع الخليط في صينية مدهونة بالسمن وتترك مدة ساعة أو أكثر لترتاح حبات السميد وتتشرب الدهون، ثم تحدد العجينة بالسكين على شكل مربعات بدون تقطيع كامل.","n4":"الخبز: تدخل فرن متوسط الحرارة حتى يحمر الوجه والأطراف وتكتسب لوناً ذهبياً متساوياً.","n5":"عمل الشربات المعقود الخفيف: يذاب 1.5 كوب سكر في 3/4 كوب ماء مغلي على درجة حرارة هادئة ثم يضاف عصير الليمون، وتقوى درجة الحرارة ويترك السائل حتى يعقد قليلاً ويصير لزجاً نوعاً ما، ونضع في الشربات ملعقة سمن وفانيليا ثم يرفع عن البوتاجاز.","n6":"التشريب الساخن: تسقى البسبوسة الساخنة فور خروجها بالشربات المعتدل أو البارد وتغطى فوراً بغطاء الصينية حتى تظل طرية ومرملة."},"legacySteps":["بث السمن والسكر (سر الترمل): يدعك السمن بملعقة خشب أو باليد ثم يضاف السكر ويدعك جيداً حتى يصير الخليط هشاً وكريمياً.","الخلط الخفيف: يضاف الزبادي ويقلب ثم دقيق السميد والبيكنج باودر والقشطة ويقلبوا معاً بخفة شديدة (دون عجن مفرط) مع إضافة رشة الفانيليا وجوز الهند.","الراحة والتحديد: يوضع الخليط في صينية مدهونة بالسمن وتترك مدة ساعة أو أكثر لترتاح حبات السميد وتتشرب الدهون، ثم تحدد العجينة بالسكين على شكل مربعات بدون تقطيع كامل.","الخبز: تدخل فرن متوسط الحرارة حتى يحمر الوجه والأطراف وتكتسب لوناً ذهبياً متساوياً.","عمل الشربات المعقود الخفيف: يذاب 1.5 كوب سكر في 3/4 كوب ماء مغلي على درجة حرارة هادئة ثم يضاف عصير الليمون، وتقوى درجة الحرارة ويترك السائل حتى يعقد قليلاً ويصير لزجاً نوعاً ما، ونضع في الشربات ملعقة سمن وفانيليا ثم يرفع عن البوتاجاز.","التشريب الساخن: تسقى البسبوسة الساخنة فور خروجها بالشربات المعتدل أو البارد وتغطى فوراً بغطاء الصينية حتى تظل طرية ومرملة."]},"en":{"title":"Egyptian Semolina Basbousa with Aromatic Syrup","intro":"The secret to authentic melt-in-the-mouth Basbousa (Murammala) is 'bassing' coarse semolina with warm ghee between your fingertips before gently folding in warm milk and honey without kneading.","steps":{"n1":"Rub coarse semolina with warm melted ghee with your fingertips until every grain is thoroughly coated in fat (this prevents gluten formation and ensures the melt-in-the-mouth crumb).","n2":"Warm milk with sugar and honey until sugar dissolves. Pour into semolina and stir gently with a spatula just until combined (do not overwork dough).","n3":"Spread mixture evenly into a greased shallow round baking tray (depth 1 cm). Decorate with peeled almonds.","n4":"Bake in preheated 200°C (400°F) oven for 25-30 minutes until edges and top are rich golden amber.","n5":"While basbousa is baking, boil sugar and water with lemon juice for 5 minutes, finish with a spoonful of ghee.","n6":"Pour hot syrup over piping hot basbousa as soon as it leaves the oven. Cover tray for 10 minutes to lock in moisture and yield signature velvety crumb."},"legacySteps":["Rub coarse semolina with warm melted ghee with your fingertips until every grain is thoroughly coated in fat (this prevents gluten formation and ensures the melt-in-the-mouth crumb).","Warm milk with sugar and honey until sugar dissolves. Pour into semolina and stir gently with a spatula just until combined (do not overwork dough).","Spread mixture evenly into a greased shallow round baking tray (depth 1 cm). Decorate with peeled almonds.","Bake in preheated 200°C (400°F) oven for 25-30 minutes until edges and top are rich golden amber.","While basbousa is baking, boil sugar and water with lemon juice for 5 minutes, finish with a spoonful of ghee.","Pour hot syrup over piping hot basbousa as soon as it leaves the oven. Cover tray for 10 minutes to lock in moisture and yield signature velvety crumb."]}},"textSidecars":{"languages":["de","el","es","fa","fr","he","hi","id","it","ja","ko","ku","nl","pl","ps","pt","ru","sv","sw","te","tr","ur","zh"],"url":"/v1/recipes/{id}/text/{lang}.json"},"source":{"name":"Dr. Fatma Alkawokgy family archive, fifi.cooking","url":"https://fifi.cooking/recipe/des-01/","collection":"archive","citation":"Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking"},"license":"CC-BY-4.0","layers":{"r1":true,"r2":false,"r3":false},"nutrition":{"perServing":{"kcal":480,"protein":6,"fat":20,"carbs":70,"fiber":1,"sugar":48},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"grains":1.5,"dairyEggs":3,"sweeteners":2,"specialty":2.5},"total":9.0},"hash":"sha256:377810841fc490aa07aa92d668f79ed97c788269ac7721181078162ff1ab8aa0"}