{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"des-67","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/des-67.json","pageUrl":"https://fifi.cooking/recipe/des-67/"},"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":"أم علي","de":"Om Ali – Gebackener Blätterteig-Milchpudding mit Nüssen","el":"Ομ Άλι — Ψητή πουτίγκα γάλακτος με φύλλο και ξηρούς καρπούς","en":"Om Ali (Egyptian Bread Pudding)","es":"Om Ali — Pudín de Leche y Hojaldre Filo al Horno con Frutos Secos","fa":"ام علی — پودینگ شیر و فیلوی پخته در فر با مغزها","fr":"Om Ali — Pouding au Lait et Phyllo au Four, aux Fruits à Coque","he":"אום עלי (פודינג לחם מצרי)","hi":"उम्म अली — मेवों के साथ बेक्ड फ़िलो मिल्क पुडिंग","id":"Om Ali — Puding Susu Filo Panggang dengan Kacang","it":"Om Ali — Budino di latte al forno con pasta fillo e frutta secca","ja":"オム・アリ ― フィロ生地とナッツのミルクプディング","ko":"옴 알리 — 견과류를 넣은 필로 우유 푸딩 오븐 구이","ku":"Om Elî — Şîranîya Şîr û Hevîrê Fîloyê ya di Firinê de bi Fêkiyên Hişk","nl":"Om ali (Egyptische broodpudding)","pl":"Om Ali (egipski deser chlebowy)","ps":"ام علي (مصري د ډوډۍ پوډینګ)","pt":"Om Ali – Pudim de Leite com Massa Filo e Nozes ao Forno","ru":"Умм Али — запечённый молочный пудинг из теста фило с орехами","sv":"Om Ali (egyptisk brödpudding)","sw":"Om Ali — Pudini ya Maziwa ya Fillo ya Kuoka kwa Karanga","te":"ఉమ్మ్ అలీ","tr":"Om Ali — Kuruyemişli Fırında Sütlü Yufka Tatlısı","ur":"ام علی — میووں والا اوون میں پکا فائلو اور دودھ کا پڈنگ","zh":"奥姆阿里——烤千层酥牛奶坚果布丁"},"localName":"أم علي","cuisine":["EG"],"course":"dessert","tags":["Eastern Desserts","Baking","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/des-67.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/des-67.jpg","role":"thumb"}]},"yield":{"servings":7.0},"ingredients":[{"ref":"phyllo_pastry_goulash","ingredientId":"cw.ing.phyllo_pastry_goulash","legacyId":"db72-1","qty":{"value":0.25,"unit":"pcs"},"display":{"ar":"1/4 لفة","en":"1/4 roll"}},{"ref":"nuts_almonds_and_hazelnuts","ingredientId":"cw.ing.nuts_almonds_and_hazelnuts","legacyId":"db72-2","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الرغبة","en":"to taste"},"toTaste":true},{"ref":"milk","ingredientId":"cw.ing.milk","legacyId":"db72-3","qty":{"value":1.0,"unit":"kg"},"display":{"ar":"1 كيلو أو أكثر حسب الحاجة","en":"1 kg or more as needed"}},{"ref":"vanilla","ingredientId":"cw.ing.vanilla","legacyId":"db72-4","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الرغبة","en":"to taste"},"toTaste":true},{"ref":"ghee","ingredientId":"cw.ing.ghee","legacyId":"db72-5","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الحاجة للتحمير","en":"as needed for frying"},"toTaste":true},{"ref":"whipped_cream_or_heavy_cream","ingredientId":"cw.ing.whipped_cream_or_heavy_cream","legacyId":"db72-6","qty":{"value":1,"unit":"pcs"},"display":{"ar":"للوجه","en":"for the topping"},"x-qtyParse":"fallback: amount not parsed, see display"},{"ref":"raisins_coconut_and_cinnamon","ingredientId":"cw.ing.raisins_coconut_and_cinnamon","legacyId":"db72-7","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الرغبة","en":"to taste"},"toTaste":true},{"ref":"sugar","ingredientId":"cw.ing.sugar","legacyId":"db72-8","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب اللبن (3 ملعقة صغيرة لكل كوب)","en":"to taste (3 tsp per cup of milk)"},"toTaste":true}],"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.fry"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"alternative","opHint":"cw.op.bake"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"prep","opHint":"cw.op.fry"},"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.boil"},"attention":"continuous"},{"id":"n6","op":"cw.op.legacy_step","params":{"sourceStep":6,"phase":"cook","opHint":"cw.op.bake"},"attention":"continuous"},{"id":"n7","op":"cw.op.legacy_step","params":{"sourceStep":7,"phase":"finish","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n8","op":"cw.op.legacy_step","params":{"sourceStep":8,"phase":"finish","opHint":"cw.op.serve"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT35M","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":"أم علي","intro":"","steps":{"n1":"يحمر الجلاش في سمن أو زيت واحدة تلو الأخرى ثم ترفع على مناديل ورقية.","n2":"يمكن بدلا من ذلك أن يوضع الجلاش مقطعا في صينية في الفرن ويدخل حتى يأخذ اللون الذهبي من الناحيتين.","n3":"يسخن قليل من الماء ثم يسلق فيه اللوز ويرفع بمجرد أن تطرى القشرة لمدة دقيقة ثم يقشر، وبنفس الطريقة يسلق البندق ويقشر ثم يحمر.","n4":"نحضر بايركس ونضع فيه الجلاش المفتت ونخلطه باللوز والبندق المفريين مع الزبيب وجوز الهند وقليل من القرفة.","n5":"يغلي اللبن المحلى بالسكر، تقريبا لكل كوب لبن 3 ملعقة صغيرة سكر، ثم الفانيليا.","n6":"يسكب اللبن الساخن على الجلاش ويدخل الفرن من 8 إلى 10 دقائق.","n7":"يسكب الكريم شانتيه أو القشدة على الوجه ثم تدخل تحت الشواية قليلا جدا حتى يحمر الوجه.","n8":"يفضَل أن تؤكل دافئة."},"legacySteps":["يحمر الجلاش في سمن أو زيت واحدة تلو الأخرى ثم ترفع على مناديل ورقية.","يمكن بدلا من ذلك أن يوضع الجلاش مقطعا في صينية في الفرن ويدخل حتى يأخذ اللون الذهبي من الناحيتين.","يسخن قليل من الماء ثم يسلق فيه اللوز ويرفع بمجرد أن تطرى القشرة لمدة دقيقة ثم يقشر، وبنفس الطريقة يسلق البندق ويقشر ثم يحمر.","نحضر بايركس ونضع فيه الجلاش المفتت ونخلطه باللوز والبندق المفريين مع الزبيب وجوز الهند وقليل من القرفة.","يغلي اللبن المحلى بالسكر، تقريبا لكل كوب لبن 3 ملعقة صغيرة سكر، ثم الفانيليا.","يسكب اللبن الساخن على الجلاش ويدخل الفرن من 8 إلى 10 دقائق.","يسكب الكريم شانتيه أو القشدة على الوجه ثم تدخل تحت الشواية قليلا جدا حتى يحمر الوجه.","يفضَل أن تؤكل دافئة."]},"en":{"title":"Om Ali (Egyptian Bread Pudding)","intro":"","steps":{"n1":"Fry the phyllo pastry in ghee or oil one sheet at a time, then set aside on paper towels.","n2":"Alternatively, place the cut phyllo in a baking tray and bake in the oven until golden brown on both sides.","n3":"Boil a little water and blanch the almonds; remove once the skins soften to peel them easily. Repeat with hazelnuts, then toast them.","n4":"Prepare a Pyrex dish, add the crumbled phyllo, and mix with the chopped almonds, hazelnuts, raisins, coconut, and a little cinnamon.","n5":"Boil the milk sweetened with sugar (approximately 3 tsp of sugar per cup of milk), then add the vanilla.","n6":"Pour the hot milk over the phyllo and place in the oven for 8 to 10 minutes.","n7":"Spread the whipped cream or heavy cream on top, then place under the broiler briefly until golden brown.","n8":"It is best served warm."},"legacySteps":["Fry the phyllo pastry in ghee or oil one sheet at a time, then set aside on paper towels.","Alternatively, place the cut phyllo in a baking tray and bake in the oven until golden brown on both sides.","Boil a little water and blanch the almonds; remove once the skins soften to peel them easily. Repeat with hazelnuts, then toast them.","Prepare a Pyrex dish, add the crumbled phyllo, and mix with the chopped almonds, hazelnuts, raisins, coconut, and a little cinnamon.","Boil the milk sweetened with sugar (approximately 3 tsp of sugar per cup of milk), then add the vanilla.","Pour the hot milk over the phyllo and place in the oven for 8 to 10 minutes.","Spread the whipped cream or heavy cream on top, then place under the broiler briefly until golden brown.","It is best served warm."]}},"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-67/","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":12,"fat":22,"carbs":44,"fiber":2,"sugar":26},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"grains":1.2,"specialty":4,"dairyEggs":4,"sweeteners":0.4},"total":9.6},"hash":"sha256:190d190b5d5fe523078d0c1f97def6d628686493bfebc25274a6deb7af1c6ac4"}