{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"meat-02","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/meat-02.json","pageUrl":"https://fifi.cooking/recipe/meat-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":"الأرانب (مسلوقة / كباب حلة / بالدمعة)","de":"Kaninchen (gekocht / Kabab Halla / in Tomatensauce)","el":"Κουνέλι (βραστό, κεμπάπ χάλα, ή σάλτσα ντομάτας)","en":"Egyptian Rabbit (Boiled, Kabab Halla, or Tomato Stew)","es":"Conejo (Hervido / Kabab Halla / con Salsa de Tomate)","fa":"خرگوش (آب‌پز، کباب حله یا در سس گوجه‌فرنگی)","fr":"Lapin à l'Égyptienne (Bouilli, en Kabab Halla ou en Ragoût de Tomate)","he":"ארנב מצרי (מבושל, קבאב חלה, או תבשיל עגבניות)","hi":"खरगोश (उबला हुआ / कबाब हल्ला / टमाटर सॉस में)","id":"Kelinci (Rebus, Kebab Halla, atau Saus Tomat)","it":"Coniglio (lessato, kabab halla o al pomodoro)","ja":"ウサギ肉(茹で・カバブハラ・トマトソース煮)","ko":"토끼 요리 (삶기, 케밥 할라, 또는 토마토 소스)","ku":"Kêvroşk (Kelandî, Kebaba Hella an bi Sosa Bacanê Sor)","nl":"Egyptisch konijn (gekookt, kabab halla of tomatenstoof)","pl":"Egipski królik (gotowany, Kabab Halla lub duszony w pomidorach)","ps":"مصري خرګوش (ایستل شوی، کباب حله، یا د رومي خوراک)","pt":"Coelho (Cozido, Kabab Halla ou ao Molho de Tomate)","ru":"Кролик (отварной, кабаб хилла или в томатном соусе)","sv":"Egyptisk kanin (kokt, kabab halla eller tomatgryta)","sw":"Sungura (wa Kuchemsha, Kebab Halla, au kwa Sosi ya Nyanya)","te":"కుందేళ్లు (ఉడికించినవి / కబాబ్ హల్లా / దమాతో)","tr":"Tavşan (Haşlama, Kebab Halla veya Domates Soslu)","ur":"خرگوش (اُبلا ہوا، کباب حلّہ یا ٹماٹر کی چٹنی میں)","zh":"兔肉（水煮／砂锅炖／番茄酱汁）"},"localName":"الأرانب (مسلوقة / كباب حلة / بالدمعة)","cuisine":["EG"],"course":"main","tags":["Meats & Poultry","Slow Simmering (Tasbeek)","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/meat-02.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/meat-02.jpg","role":"thumb"}]},"yield":{"servings":5.0},"ingredients":[{"ref":"cleaned_fresh_rabbit_pieces","ingredientId":"cw.ing.cleaned_fresh_rabbit_pieces","legacyId":"mp2-1","qty":{"value":1,"unit":"pcs"},"display":{"ar":"1 إلى 2 أرنب","en":"1 to 2 rabbits, jointed and cleaned"},"x-qtyParse":"fallback: amount not parsed, see display"},{"ref":"minced_or_sliced_yellow_onions","ingredientId":"cw.ing.minced_or_sliced_yellow_onions","legacyId":"mp2-2","qty":{"value":1.5,"unit":"pcs"},"display":{"ar":"1-2 بصلة كبيرة","en":"1-2 large onions"}},{"ref":"strained_fresh_tomato_juice","ingredientId":"cw.ing.strained_fresh_tomato_juice","legacyId":"mp2-3","qty":{"value":1.0,"unit":"cup"},"display":{"ar":"1 كوب عصير طماطم مصفى","en":"1 cup strained tomato juice"}},{"ref":"minced_fresh_garlic","ingredientId":"cw.ing.minced_fresh_garlic","legacyId":"mp2-4","qty":{"value":3.5,"unit":"pcs"},"display":{"ar":"1/4 رأس ثوم مفري (3-4 فصوص)","en":"3-4 minced cloves"}},{"ref":"egyptian_baladi_ghee_or_oil","ingredientId":"cw.ing.egyptian_baladi_ghee_or_oil","legacyId":"mp2-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"2 ملعقة كبيرة","en":"2 tablespoons"}},{"ref":"vinegar_cardamom_spices","ingredientId":"cw.ing.vinegar_cardamom_spices","legacyId":"mp2-6","qty":{"value":1.0,"unit":"tbsp"},"display":{"ar":"1 ملعقة خل + ملح + فلفل + حبهان","en":"1 tbsp vinegar, sea salt, black pepper, cardamom"}}],"equipment":[{"ref":"hob","class":"cw.eq.heat.hob"},{"ref":"pot","class":"cw.eq.vessel.pot.sauce"}],"process":{"nodes":[{"id":"n1","op":"cw.op.legacy_step","params":{"sourceStep":1,"phase":"cook","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.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT1H15M","activeTime":"PT25M"},"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":"الأرانب (مسلوقة / كباب حلة / بالدمعة)","intro":"","steps":{"n1":"طريقة السلق: نضع الزيت في وعاء الطهو مع البصلة المقطعة والخل والتوابل، ثم نضيف الأرانب وتشوح جيداً حتى تتشرب المياه، ثم نضيف ماء يغطيها حتى النضج على نار هادئة.","n2":"طريقة كباب الحلة: تشوح البصلة في الزيت ثم نضع معها قطع الأرانب والتوابل حتى تصير البصلة بنية اللون، ونضيف القليل من الماء والخل تدريجياً مع تغطية الإناء على حرارة هادئة حتى تنضج مع قليل من الصوص المركز.","n3":"طريقة الأرانب بالدمعة: تقطع الأرانب وتحمر في السمن أو الزيت ثم ترفع جانباً. في نفس الوعاء يحمر الثوم وتضاف إليه الطماطم المعصورة حتى تتسبك، ثم يضاف الخل والماء وتتبل بالملح والفلفل حتى الغليان، وتعاد قطع الأرانب في الدمعة وتغطى على نار هادئة حتى تمام النضج.","n4":"طريقة صينية الأرانب بالمرق: نحضر صينية بحجم قطع الأرانب، ونضع فيها قليل من المرق والزيت والخل والتوابل، ثم نضيف الأرانب المقطعة وتقلب من آن لآخر حتى تتشرب المرق تماماً وتتحمر."},"legacySteps":["طريقة السلق: نضع الزيت في وعاء الطهو مع البصلة المقطعة والخل والتوابل، ثم نضيف الأرانب وتشوح جيداً حتى تتشرب المياه، ثم نضيف ماء يغطيها حتى النضج على نار هادئة.","طريقة كباب الحلة: تشوح البصلة في الزيت ثم نضع معها قطع الأرانب والتوابل حتى تصير البصلة بنية اللون، ونضيف القليل من الماء والخل تدريجياً مع تغطية الإناء على حرارة هادئة حتى تنضج مع قليل من الصوص المركز.","طريقة الأرانب بالدمعة: تقطع الأرانب وتحمر في السمن أو الزيت ثم ترفع جانباً. في نفس الوعاء يحمر الثوم وتضاف إليه الطماطم المعصورة حتى تتسبك، ثم يضاف الخل والماء وتتبل بالملح والفلفل حتى الغليان، وتعاد قطع الأرانب في الدمعة وتغطى على نار هادئة حتى تمام النضج.","طريقة صينية الأرانب بالمرق: نحضر صينية بحجم قطع الأرانب، ونضع فيها قليل من المرق والزيت والخل والتوابل، ثم نضيف الأرانب المقطعة وتقلب من آن لآخر حتى تتشرب المرق تماماً وتتحمر."]},"en":{"title":"Egyptian Rabbit (Boiled, Kabab Halla, or Tomato Stew)","intro":"Rabbit broth is historically celebrated as the finest companion for authentic Egyptian Molokhia. Dr. Fatma documents three traditional variations: clear broth boiling, caramelized onion braising, and rich tomato reduction.","steps":{"n1":"Thoroughly rinse rabbit pieces in cold water with vinegar and lemon. Drain and pat dry completely.","n2":"Method 1 (Boiling for Molokhia): Sauté onions with cardamom in ghee, sear rabbit pieces lightly, then add boiling water and simmer gently for clear broth.","n3":"Method 2 (Kabab Halla style): Sauté rabbit with generous caramelized onions and garlic over low heat, adding warm water in small increments until tender.","n4":"Method 3 (Tomato Stew - Bil Dam'a): Sauté garlic in ghee, pour strained tomato juice, simmer until reduced, then add cooked rabbit to absorb the tangy sauce."},"legacySteps":["Thoroughly rinse rabbit pieces in cold water with vinegar and lemon. Drain and pat dry completely.","Method 1 (Boiling for Molokhia): Sauté onions with cardamom in ghee, sear rabbit pieces lightly, then add boiling water and simmer gently for clear broth.","Method 2 (Kabab Halla style): Sauté rabbit with generous caramelized onions and garlic over low heat, adding warm water in small increments until tender.","Method 3 (Tomato Stew - Bil Dam'a): Sauté garlic in ghee, pour strained tomato juice, simmer until reduced, then add cooked rabbit to absorb the tangy sauce."]}},"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-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":290,"protein":34,"fat":14,"carbs":6,"fiber":1,"sugar":3},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":16,"produce":1.5,"fats":0.5,"spices":0.5},"total":18.5},"hash":"sha256:eb1130b4d8d0101e6c1bfab346471423b44d87a7de960da37f344954f0e6f46f"}