{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"meat-04","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/meat-04.json","pageUrl":"https://fifi.cooking/recipe/meat-04/"},"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":"العصاج البلدي المسبك","de":"Klassische pikante Hackfleischfüllung (Assag)","el":"Κλασική γέμιση κιμά (Ασάγκ)","en":"Classic Minced Meat Filling (Assag)","es":"Assag Baladi (Relleno de Carne Picada Clásico)","fa":"مایه گوشت چرخ‌کرده کلاسیک (عصاج)","fr":"Farce Classique à la Viande Hachée (Assag)","he":"מילוי בשר טחון קלאסי (עסג)","hi":"पारंपरिक कीमा भरावन (असग़)","id":"Isian Daging Cincang Klasik (Assag)","it":"Assag (ripieno classico di carne macinata)","ja":"昔ながらのひき肉フィリング(アサーグ)","ko":"클래식 다진 고기 속 (아사그)","ku":"Tijeya Klasîk a Goştê Hêrayî (Assag)","nl":"Klassieke gehaktvulling (assag)","pl":"Klasyczny farsz z mięsa mielonego (Assag)","ps":"کلاسیک قیمه ډکوالی (عسج)","pt":"Recheio Clássico de Carne Moída (Assag)","ru":"Классическая начинка из рубленого мяса (ассадж)","sv":"Klassisk köttfärsfyllning (assag)","sw":"Kijazo cha Kawaida cha Nyama ya Kusaga (Assag)","te":"దేశీ గాఢమైన కీమా (అసాగ్)","tr":"Klasik Kıymalı İç Harcı (Assag)","ur":"قیمے کی روایتی بھرائی (عصاج)","zh":"经典肉末馅料（阿萨吉）"},"localName":"العصاج البلدي المسبك","cuisine":["EG"],"course":"main","tags":["Meats & Poultry","Slow Simmering (Tasbeek)","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/meat-04.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/meat-04.jpg","role":"thumb"}]},"yield":{"servings":4.0},"ingredients":[{"ref":"minced_lean_beef","ingredientId":"cw.ing.minced_lean_beef","legacyId":"mp4-1","qty":{"value":500.0,"unit":"g"},"display":{"ar":"1/2 كيلو لحم مفروم","en":"500g minced meat"}},{"ref":"finely_grated_yellow_onions","ingredientId":"cw.ing.finely_grated_yellow_onions","legacyId":"mp4-2","qty":{"value":2.0,"unit":"pcs"},"display":{"ar":"1 بصلة كبيرة مفرية ناعم","en":"2 large onions"}},{"ref":"egyptian_baladi_ghee_or_butter","ingredientId":"cw.ing.egyptian_baladi_ghee_or_butter","legacyId":"mp4-3","qty":{"value":1.5,"unit":"tbsp"},"display":{"ar":"1-2 ملعقة كبيرة","en":"1-2 tablespoons"}},{"ref":"traditional_assag_spices","ingredientId":"cw.ing.traditional_assag_spices","legacyId":"mp4-4","qty":{"value":1.0,"unit":"ml"},"display":{"ar":"1 فص ثوم كبير + ملعقة خل أو ليمون","en":"Salt, black pepper, pinch of cinnamon & nutmeg"}},{"ref":"fresh_grated_tomato_or_paste","ingredientId":"cw.ing.fresh_grated_tomato_or_paste","legacyId":"mp4-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"2 ملعقة كبيرة","en":"1 grated tomato (optional)"}},{"ref":"minced_fresh_garlic","ingredientId":"cw.ing.minced_fresh_garlic","legacyId":"mp4-6","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"ملح، فلفل، بهار، قرفة، صنوبر وزبيب اختياري","en":"1 clove (optional)"}}],"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.fry"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"alternative","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT35M","activeTime":"PT10M"},"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":"العصاج البلدي المسبك","intro":"","steps":{"n1":"الطريقة الكلاسيكية الأولى: تبشر البصلة وتتبل بالملح والفلفل والبهار ثم تخلط باللحم المفروم. يضاف لها الصلصة والليمون المعصور أو الخل وفص الثوم المفري. يوضع الخليط في إناء به زيت أو سمن على درجة حرارة هادئة حتى يتشرب الماء ثم إضافة قليل من الماء كلما احتاج الأمر مع تغطية الإناء حتى النضج التام.","n2":"طريقة التشويح الإضافية (سريعة النكهة): تحمر البصلة في الزيت أو السمن أولاً حتى تصفر ثم يضاف لها اللحم والتوابل على درجة حرارة هادئة حتى يتشرب ماءه، ثم يضاف الماء تدريجياً، مع إضافة الصنوبر المحمر والصلصة، وفي النهاية يضاف الزبيب حسب الرغبة."},"legacySteps":["الطريقة الكلاسيكية الأولى: تبشر البصلة وتتبل بالملح والفلفل والبهار ثم تخلط باللحم المفروم. يضاف لها الصلصة والليمون المعصور أو الخل وفص الثوم المفري. يوضع الخليط في إناء به زيت أو سمن على درجة حرارة هادئة حتى يتشرب الماء ثم إضافة قليل من الماء كلما احتاج الأمر مع تغطية الإناء حتى النضج التام.","طريقة التشويح الإضافية (سريعة النكهة): تحمر البصلة في الزيت أو السمن أولاً حتى تصفر ثم يضاف لها اللحم والتوابل على درجة حرارة هادئة حتى يتشرب ماءه، ثم يضاف الماء تدريجياً، مع إضافة الصنوبر المحمر والصلصة، وفي النهاية يضاف الزبيب حسب الرغبة."]},"en":{"title":"Classic Minced Meat Filling (Assag)","intro":"Assag is the cornerstone savory filling of Egyptian home cooking, used inside Macaroni Béchamel, Goulash pastries, stuffed vegetables, and potato bakes.","steps":{"n1":"Melt ghee in a wide skillet, soften onions until translucent, then add minced meat, breaking it up with a wooden spoon.","n2":"Add black pepper, salt, and spices. Cook over medium-low heat until moisture evaporates and meat is cooked and fragrant."},"legacySteps":["Melt ghee in a wide skillet, soften onions until translucent, then add minced meat, breaking it up with a wooden spoon.","Add black pepper, salt, and spices. Cook over medium-low heat until moisture evaporates and meat is cooked and fragrant."]}},"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-04/","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":260,"protein":22,"fat":17,"carbs":5,"fiber":1,"sugar":3},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":7,"produce":1,"fats":0.5,"spices":0.3},"total":8.8},"hash":"sha256:c169dd77a042e0a38c8a36976c3a87a601e654d9f9a6820ee211a2310e469443"}