{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"meat-01","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/meat-01.json","pageUrl":"https://fifi.cooking/recipe/meat-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":"اللحوم والطيور المسلوقة","de":"Gekochtes Fleisch und Geflügel","el":"Βραστό κρέας και πουλερικά","en":"Boiled Meats & Poultry with Golden Aromatic Broth","es":"Carnes y Aves Hervidas","fa":"گوشت و مرغ آب‌پز","fr":"Viandes et Volailles Bouillies au Bouillon Doré Aromatique","he":"בשרים ועופות מבושלים עם ציר זהוב ארומטי","hi":"उबला हुआ मांस और मुर्गा","id":"Daging dan Unggas Rebus","it":"Carne e pollame lessi","ja":"茹で肉・茹で鶏肉料理","ko":"삶은 육류 및 가금류","ku":"Goşt û Mirîşka Kelandî","nl":"Gekookt vlees & gevogelte met gouden geurige bouillon","pl":"Gotowane mięso i drób ze złotym aromatycznym wywarem","ps":"ایستل شوې غوښه او مرغ له زرین معطر مرق سره","pt":"Carnes e Aves Cozidas","ru":"Отварное мясо и птица","sv":"Kokt kött och fjäderfä med gyllene aromatisk buljong","sw":"Nyama na Kuku wa Kuchemsha","te":"ఉడికించిన మాంసం & పక్షులు","tr":"Haşlanmış Et ve Tavuk","ur":"اُبلا ہوا گوشت اور مرغی","zh":"水煮肉类与禽类"},"localName":"اللحوم والطيور المسلوقة","cuisine":["EG"],"course":"main","tags":["Meats & Poultry","Boiling & Broth","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/meat-01.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/meat-01.jpg","role":"thumb"}]},"yield":{"servings":5.0},"ingredients":[{"ref":"fresh_beef_cuts_or_whole_chicken","ingredientId":"cw.ing.fresh_beef_cuts_or_whole_chicken","legacyId":"mp1-1","qty":{"value":1.0,"unit":"kg"},"display":{"ar":"1 كيلو أو دجاجة كاملة","en":"1 kg meat cuts or 1 whole chicken"}},{"ref":"grated_or_finely_sliced_onion","ingredientId":"cw.ing.grated_or_finely_sliced_onion","legacyId":"mp1-2","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 بصلة كبيرة","en":"1 large onion"}},{"ref":"fresh_whole_ripe_tomato","ingredientId":"cw.ing.fresh_whole_ripe_tomato","legacyId":"mp1-3","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 ثمرة طماطم","en":"1 whole tomato"}},{"ref":"fresh_whole_garlic_clove","ingredientId":"cw.ing.fresh_whole_garlic_clove","legacyId":"mp1-4","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 فص ثوم كبير","en":"1 large clove"}},{"ref":"egyptian_baladi_ghee_or_oil","ingredientId":"cw.ing.egyptian_baladi_ghee_or_oil","legacyId":"mp1-5","qty":{"value":1.5,"unit":"tbsp"},"display":{"ar":"قليل للتشويح (1-2 ملعقة)","en":"1-2 tablespoons for sautéing"}},{"ref":"aromatic_spices_cardamom_salt_black_pepp","ingredientId":"cw.ing.aromatic_spices_cardamom_salt_black_pepper","legacyId":"mp1-6","qty":{"value":1,"unit":"ml"},"display":{"ar":"ملح وفلفل وحبهان مدقوق","en":"Sea salt, cracked black pepper & crushed cardamom"}},{"ref":"white_vinegar","ingredientId":"cw.ing.white_vinegar","legacyId":"mp1-7","qty":{"value":1.0,"unit":"tbsp"},"display":{"ar":"1 ملعقة كبيرة","en":"1 tablespoon"}},{"ref":"pure_water_for_boiling","ingredientId":"cw.ing.pure_water_for_boiling","legacyId":"mp1-8","qty":{"value":1,"unit":"g"},"display":{"ar":"مقدار كافٍ يغطي اللحم","en":"Sufficient water to submerge meat"}}],"equipment":[{"ref":"hob","class":"cw.eq.heat.hob"},{"ref":"pot","class":"cw.eq.vessel.pot.stock"}],"process":{"nodes":[{"id":"n1","op":"cw.op.legacy_step","params":{"sourceStep":1,"phase":"prep","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"cook","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n5","op":"cw.op.legacy_step","params":{"sourceStep":5,"phase":"alternative","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT1H50M","activeTime":"PT20M"},"safety":{"hazards":[],"allergens":{"eu14":["milk"],"us9":["milk"],"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":"اللحوم والطيور المسلوقة","intro":"","steps":{"n1":"تحضير مسبق وتدليك: لسلق اللحوم تدعك بالبصل المبشور المتبل بالملح والفلفل. لسلق الطيور تتبل بالدقيق أو بالخل ثم تشطف بالماء لإزالة أي زفارة.","n2":"التشويح: نضع قليل من الزيت أو السمن في إناء على البوتاجاز ومعه البصلة صحيحة أو مقطعة، ثم نضيف التوابل (الملح والفلفل والحبهان المدقوق) والطماطم والخل والثوم.","n3":"التقليب والتحمير الأولي: تشوح قطع اللحوم أو الدجاج في الإناء مع الخلطة السابقة مع التقليب الجيد حتى تتشرب المياه تماماً وتأخذ نكهة التتبيل.","n4":"السلق على نار هادئة: نضيف المقدار الكافي من الماء المغلي حتى الغليان، ثم تهدأ الحرارة ويغطى الإناء وتترك حتى تمام النضج.","n5":"طريقة إضافية بالخضار العطري (النسخة 1 و 2): تحمر البصلة مع الثوم والفلفل الأخضر وملعقة حمص ناضج وحزمة كرفس مقطعة، ثم يضاف اللحم مع التقليب ويضاف البقدونس والكسبرة لإعطاء نكهة مميزة قبل إضافة ماء السلق."},"legacySteps":["تحضير مسبق وتدليك: لسلق اللحوم تدعك بالبصل المبشور المتبل بالملح والفلفل. لسلق الطيور تتبل بالدقيق أو بالخل ثم تشطف بالماء لإزالة أي زفارة.","التشويح: نضع قليل من الزيت أو السمن في إناء على البوتاجاز ومعه البصلة صحيحة أو مقطعة، ثم نضيف التوابل (الملح والفلفل والحبهان المدقوق) والطماطم والخل والثوم.","التقليب والتحمير الأولي: تشوح قطع اللحوم أو الدجاج في الإناء مع الخلطة السابقة مع التقليب الجيد حتى تتشرب المياه تماماً وتأخذ نكهة التتبيل.","السلق على نار هادئة: نضيف المقدار الكافي من الماء المغلي حتى الغليان، ثم تهدأ الحرارة ويغطى الإناء وتترك حتى تمام النضج.","طريقة إضافية بالخضار العطري (النسخة 1 و 2): تحمر البصلة مع الثوم والفلفل الأخضر وملعقة حمص ناضج وحزمة كرفس مقطعة، ثم يضاف اللحم مع التقليب ويضاف البقدونس والكسبرة لإعطاء نكهة مميزة قبل إضافة ماء السلق."]},"en":{"title":"Boiled Meats & Poultry with Golden Aromatic Broth","intro":"Dr. Fatma emphasizes starting with a light sear of aromatics in baladi ghee before adding boiling water, resulting in an exceptionally rich, clear golden broth without cloudiness.","steps":{"n1":"Wash the meat or chicken thoroughly. A quick rinse with a splash of white vinegar ensures pristine cleanliness and tenderizes the meat fibers.","n2":"Heat baladi ghee in a deep heavy pot. Lightly sauté the onion, tomato, garlic clove, and cracked cardamom until fragrant without browning.","n3":"Add the meat or poultry pieces to the hot aromatics, turning to sear and seal in natural juices for richer flavor.","n4":"Pour boiling water over the seared meat. Bring to a vigorous boil and skim off any surface foam (zeem) to keep the broth crystal clear.","n5":"Lower the heat, cover the pot, and simmer gently until meat is fork-tender. Season with salt only toward the final minutes to preserve tenderness."},"legacySteps":["Wash the meat or chicken thoroughly. A quick rinse with a splash of white vinegar ensures pristine cleanliness and tenderizes the meat fibers.","Heat baladi ghee in a deep heavy pot. Lightly sauté the onion, tomato, garlic clove, and cracked cardamom until fragrant without browning.","Add the meat or poultry pieces to the hot aromatics, turning to sear and seal in natural juices for richer flavor.","Pour boiling water over the seared meat. Bring to a vigorous boil and skim off any surface foam (zeem) to keep the broth crystal clear.","Lower the heat, cover the pot, and simmer gently until meat is fork-tender. Season with salt only toward the final minutes to preserve tenderness."]}},"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/meat-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":320,"protein":32,"fat":20,"carbs":4,"fiber":1,"sugar":2},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":10,"produce":1,"fats":0.5,"spices":0.5},"total":12.0},"hash":"sha256:40ef18e8339b74360537b4d1e184512abcfae918fc0e7127e30a9c49c1526560"}