{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"des-02","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/des-02.json","pageUrl":"https://fifi.cooking/recipe/des-02/"},"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":"لقمة القاضي (الزلابية المقرمشة) بعرق الحلاوة","de":"Luqmat al-Qadi (Knusprige ägyptische Teigbällchen mit Seifenkraut)","el":"Λούκμα του Καδή (τραγανά αιγυπτιακά λουκουμάκια με ρίζα σαπουναρίας/ροδόνερο)","en":"Luqmat Al-Qadi (Crispy Egyptian Zalabia with Syrup)","es":"Luqmat Al-Qadi (Buñuelos Egipcios Crujientes con Raíz de Jabonera y Agua de Rosas)","fa":"لقمه القاضی (بامیه‌های ترد مصری با چوبک / گلاب)","fr":"Luqmat Al-Qadi (Zalabia Égyptienne Croustillante au Sirop)","he":"לוקמת אל-קאדי (זלביה מצרית פריכה בסירופ)","hi":"लुक़मत अल-क़ाज़ी (गुलाब जल/अरक़ हलावा में कुरकुरी मिस्री पकौड़ियाँ)","id":"Luqmat Al-Qadi (Bola Goreng Mesir Renyah dengan Akar Soapwort / Air Mawar)","it":"Luqmat al-Qadi (frittelle egiziane croccanti al legno di sapone)","ja":"ルクマト・アル=カーディ(石鹸草水風味のカリカリ食感エジプト風揚げ団子)","ko":"루크마트 알 카디 (비누풀/장미수를 넣은 바삭한 이집트식 도넛볼)","ku":"Loqmat el-Qadî (Gilokên Misrî yên Qirçik bi Çoven / Gulav)","nl":"Luqmat Al-Qadi (krokante Egyptische zalabia met siroop)","pl":"Luqmat Al-Qadi (chrupiące egipskie zalabie w syropie)","ps":"لقمه القاضي (کرپي مصري زلابیه له شربت سره)","pt":"Luqmat Al-Qadi (Bolinhas Crocantes Egípcias com Raiz de Saponária)","ru":"Лукмат аль-кади (хрустящие египетские шарики на корне мыльнянки)","sv":"Luqmat al-qadi (krispig egyptisk zalabia med sirap)","sw":"Luqmat Al-Qadi (Vitumbua Vikavu vya Kimisri kwa Mzizi wa Sabuni/Maji ya Waridi)","te":"లుక్మత్ అల్-కాది (మురికి జలేబీ) హలావా సారంతో","tr":"Lokmat el-Kadi (Çöven / Gül Sulu Çıtır Mısır Lokması)","ur":"لقمۃ القاضی (عرقِ حلاوہ / عرقِ گلاب والے خستہ مصری گلگلے)","zh":"卡迪甜球（酥脆埃及炸面团配皂根水）"},"localName":"لقمة القاضي (الزلابية المقرمشة) بعرق الحلاوة","cuisine":["EG"],"course":"dessert","tags":["Eastern Desserts","Pan-Frying & Crisping","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/des-02.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/des-02.jpg","role":"thumb"}]},"yield":{"servings":6.0},"ingredients":[{"ref":"all_purpose_white_flour","ingredientId":"cw.ing.all_purpose_white_flour","legacyId":"db2-1","qty":{"value":2.0,"unit":"cup"},"display":{"ar":"1/2 كيلو دقيق (حوالي 3.5 كوب)","en":"2 cups white flour"}},{"ref":"cornstarch_nesha","ingredientId":"cw.ing.cornstarch_nesha","legacyId":"db2-2","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"قطعة خميرة بيرة بحجم عين الجمل","en":"2 tablespoons for signature crunch"}},{"ref":"instant_dry_yeast_sugar","ingredientId":"cw.ing.instant_dry_yeast_sugar","legacyId":"db2-3","qty":{"value":1.0,"unit":"tsp"},"display":{"ar":"1 ملعقة كبيرة عرق حلاوة مدقوق مذاب في كوب ماء بارد","en":"1 tsp yeast + 1 tsp sugar"}},{"ref":"warm_water","ingredientId":"cw.ing.warm_water","legacyId":"db2-4","qty":{"value":1.5,"unit":"cup"},"display":{"ar":"1 ملعقة صغيرة سكر","en":"1.5 cups warm water"}},{"ref":"pinch_of_salt_vanilla","ingredientId":"cw.ing.pinch_of_salt_vanilla","legacyId":"db2-5","qty":{"value":1,"unit":"pcs"},"display":{"ar":"ماء دافئ حسب تماسك العجين","en":"Pinch of salt and pure vanilla"},"x-qtyParse":"fallback: amount not parsed, see display"},{"ref":"heavy_cold_sugar_syrup_with_rosewater","ingredientId":"cw.ing.heavy_cold_sugar_syrup_with_rosewater","legacyId":"db2-6","qty":{"value":2.5,"unit":"cup"},"display":{"ar":"زيت غزير مقدوح للتحمير","en":"2.5 cups sugar, 1 cup water, lemon, rosewater"}},{"ref":"oil_for_deep_frying","ingredientId":"cw.ing.oil_for_deep_frying","legacyId":"db2-7","qty":{"value":0,"unit":"g"},"display":{"ar":"شربات معقود بارد + جوز هند للتزيين","en":"Ample oil for deep frying"},"toTaste":true}],"equipment":[{"ref":"hob","class":"cw.eq.heat.hob"},{"ref":"pan","class":"cw.eq.vessel.pan.skillet"}],"process":{"nodes":[{"id":"n1","op":"cw.op.legacy_step","params":{"sourceStep":1,"phase":"prep","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"prep","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"prep","opHint":"cw.op.whisk"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"prep","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.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT20M"},"safety":{"hazards":[],"allergens":{"eu14":["cereals_gluten"],"us9":["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":"لقمة القاضي (الزلابية المقرمشة) بعرق الحلاوة","intro":"","steps":{"n1":"إذابة عرق الحلاوة وتنشيط الخميرة: يذاب عرق الحلاوة في 1 كوب ماء بارد ثم يصفى. تدعك الخميرة مع قليل من السكر والماء الدافئ حتى تسيل.","n2":"عجن الدقيق: نضع الدقيق في وعاء ونعمل حفرة في وسطه ويصب بها خليط الخميرة. يعجن الدقيق مع الخميرة حتى يصبح ليناً.","n3":"خفق الرغوة وإدخال الهواء: يدفأ ماء عرق الحلاوة المصفى ويحرك باليد حتى تتكون رغوة غنية، ثم تجمع هذه الرغوة وتضاف للعجينة وتخفق جيداً لإدخال أكبر كمية من الهواء فيها لضمان انتفاخها.","n4":"التخمير: تغطى العجينة وتترك في مكان دافئ حتى تختمر وتتضاعف.","n5":"التقطيع والقلي الأول: تؤخذ قطعة عجين صغيرة باليد اليسرى وتقطع بملعقة شاي مدهونة بالزيت أو مبللة بالماء البارد، وتحمر في الزيت الغزير المقدوح تحميراً خفيفاً جداً (نصف قلية) ثم تنشل وتوضع على مصفاة حتى تهدأ حرارتها.","n6":"القلي الثاني والتعسيل (سر القرمشة الدائمة): يعاد تحميرها مرة ثانية في الزيت حتى يصبح لونها وردياً ذهبياً مقرمشاً، ثم تنشل وتصفى من الزيت، وتوضع فوراً في الشربات البارد ثم ترفع منه بسرعة وتزين بجوز الهند أو السكر البودرة."},"legacySteps":["إذابة عرق الحلاوة وتنشيط الخميرة: يذاب عرق الحلاوة في 1 كوب ماء بارد ثم يصفى. تدعك الخميرة مع قليل من السكر والماء الدافئ حتى تسيل.","عجن الدقيق: نضع الدقيق في وعاء ونعمل حفرة في وسطه ويصب بها خليط الخميرة. يعجن الدقيق مع الخميرة حتى يصبح ليناً.","خفق الرغوة وإدخال الهواء: يدفأ ماء عرق الحلاوة المصفى ويحرك باليد حتى تتكون رغوة غنية، ثم تجمع هذه الرغوة وتضاف للعجينة وتخفق جيداً لإدخال أكبر كمية من الهواء فيها لضمان انتفاخها.","التخمير: تغطى العجينة وتترك في مكان دافئ حتى تختمر وتتضاعف.","التقطيع والقلي الأول: تؤخذ قطعة عجين صغيرة باليد اليسرى وتقطع بملعقة شاي مدهونة بالزيت أو مبللة بالماء البارد، وتحمر في الزيت الغزير المقدوح تحميراً خفيفاً جداً (نصف قلية) ثم تنشل وتوضع على مصفاة حتى تهدأ حرارتها.","القلي الثاني والتعسيل (سر القرمشة الدائمة): يعاد تحميرها مرة ثانية في الزيت حتى يصبح لونها وردياً ذهبياً مقرمشاً، ثم تنشل وتصفى من الزيت، وتوضع فوراً في الشربات البارد ثم ترفع منه بسرعة وتزين بجوز الهند أو السكر البودرة."]},"en":{"title":"Luqmat Al-Qadi (Crispy Egyptian Zalabia with Syrup)","intro":"Double-frying is Dr. Fatma's infallible technique: fry once until pale blonde, rest, then fry a second time before dropping into cold rosewater syrup for a shatteringly crisp exterior and pillowy center.","steps":{"n1":"Whisk flour, cornstarch, yeast, sugar, salt, and warm water together until you have a smooth, sticky, elastic batter.","n2":"Cover bowl and let rise in a warm spot for 1 hour until doubled and bubbly. Deflate gently before frying.","n3":"Squeeze batter through your closed fist and cut small round balls with an oiled teaspoon, dropping them directly into medium-hot oil.","n4":"Fry dumplings halfway until pale blonde. Remove and drain. Just before serving, fry a second time in hot oil until deeply golden and shatteringly crisp.","n5":"Lift hot crispy dumplings straight from oil and plunge into heavy cold sugar syrup for 1 minute.","n6":"Drain and serve piled high on a platter, or dust with powdered sugar and cinnamon."},"legacySteps":["Whisk flour, cornstarch, yeast, sugar, salt, and warm water together until you have a smooth, sticky, elastic batter.","Cover bowl and let rise in a warm spot for 1 hour until doubled and bubbly. Deflate gently before frying.","Squeeze batter through your closed fist and cut small round balls with an oiled teaspoon, dropping them directly into medium-hot oil.","Fry dumplings halfway until pale blonde. Remove and drain. Just before serving, fry a second time in hot oil until deeply golden and shatteringly crisp.","Lift hot crispy dumplings straight from oil and plunge into heavy cold sugar syrup for 1 minute.","Drain and serve piled high on a platter, or dust with powdered sugar and cinnamon."]}},"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-02/","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":420,"protein":4,"fat":12,"carbs":76,"fiber":1,"sugar":42},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"grains":0.8,"sweeteners":1.5,"fats":1.5,"spices":0.3},"total":4.1},"hash":"sha256:f6b0a4b2116dcac2e3083cb8363d589b84cf0f294953c22e53f49a841ffb97a6"}