{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"meat-07","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/meat-07.json","pageUrl":"https://fifi.cooking/recipe/meat-07/"},"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":"الحمام المحشو بالأرز أو الفريك","de":"Gefüllte Taube mit Reis oder Freekeh","el":"Γεμιστό περιστέρι με ρύζι ή φρικέ","en":"Stuffed Pigeon with Rice or Freekeh (Hamam Mahshi)","es":"Paloma Rellena de Arroz o Freekeh","fa":"کبوتر شکم‌پر با برنج یا فریکه","fr":"Pigeon Farci au Riz ou au Freekeh (Hamam Mahshi)","he":"יונים ממולאות באורז או פריקה (חמאם מחשי)","hi":"चावल या फ्रीकेह से भरा कबूतर","id":"Burung Dara Isi Nasi atau Freekeh","it":"Piccione ripieno di riso o farro verde (freekeh)","ja":"米またはフリーカ詰めハト","ko":"쌀 또는 프리카를 채운 비둘기 요리","ku":"Kevoka Tijî bi Birinc an Firîke","nl":"Gevulde duif met rijst of freekeh (hamam mahshi)","pl":"Faszerowany gołąb ryżem lub friką (Hamam Mahshi)","ps":"ډک شوی کبلبل د وریژې یا فریکې سره (حمام محشي)","pt":"Pombo Recheado com Arroz ou Freekeh","ru":"Голуби, фаршированные рисом или фрике","sv":"Fylld duva med ris eller freekeh (hamam mahshi)","sw":"Njiwa Waliojazwa Wali au Freekeh","te":"బియ్యం లేదా ఫ్రీకాతో స్టఫ్ చేసిన పావురాలు","tr":"Pirinç veya Firikle Doldurulmuş Güvercin","ur":"چاول یا فریکہ بھرے کبوتر","zh":"米饭或碎小麦馅烤乳鸽"},"localName":"الحمام المحشو بالأرز أو الفريك","cuisine":["EG"],"course":"main","tags":["Meats & Poultry","Boiling & Broth","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/meat-07.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/meat-07.jpg","role":"thumb"}]},"yield":{"servings":3.0},"ingredients":[{"ref":"cleaned_egyptian_pigeons","ingredientId":"cw.ing.cleaned_egyptian_pigeons","legacyId":"mp7-1","qty":{"value":1,"unit":"pcs"},"display":{"ar":"زوج حمام (2 فردة)","en":"2 pairs (4 pigeons)"},"x-qtyParse":"fallback: amount not parsed, see display"},{"ref":"egyptian_short_grain_rice_or_freekeh","ingredientId":"cw.ing.egyptian_short_grain_rice_or_freekeh","legacyId":"mp7-2","qty":{"value":1.0,"unit":"cup"},"display":{"ar":"1/2 كوب أرز أو فريك","en":"1 cup rice or green freekeh"}},{"ref":"pigeon_giblets_finely_chopped","ingredientId":"cw.ing.pigeon_giblets_finely_chopped","legacyId":"mp7-3","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 بصلة متوسطة مفرية + 1 بصلة كبيرة صحيحة للمرق","en":"Heart and liver of pigeons"}},{"ref":"grated_yellow_onion","ingredientId":"cw.ing.grated_yellow_onion","legacyId":"mp7-4","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"كبد وقوانص الحمام مقطعة صغيراً جداً","en":"1 large onion"}},{"ref":"egyptian_baladi_ghee","ingredientId":"cw.ing.egyptian_baladi_ghee","legacyId":"mp7-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"1 ملعقة كبيرة سمن للحشو + زيت أو سمن للتحمير","en":"2 tablespoons"}},{"ref":"aromatic_spices","ingredientId":"cw.ing.aromatic_spices","legacyId":"mp7-6","qty":{"value":1,"unit":"ml"},"display":{"ar":"ملح وفلفل وحبهان مدقوق","en":"Cracked black pepper, cardamom, nutmeg, salt"}}],"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.mix"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"prep","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"cook","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"finish","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT1H15M","activeTime":"PT30M"},"safety":{"hazards":[],"allergens":{"eu14":["cereals_gluten","milk"],"us9":["milk","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":"الحمام المحشو بالأرز أو الفريك","intro":"","steps":{"n1":"إعداد الخلطة: يدعك البصل المفروم بالملح والفلفل الأسود وحوائج الحمام (الكبد والقوانص) المقطعة صغيرة جداً مع ملعقة السمن البلدي.","n2":"الحشو والغلق: يخلط الأرز أو الفريك مع الخلطة ويحشى به بطن الحمام ورقبة الحمام باعتدال (حتى لا ينفجر أثناء السلق)، ويفضل أن يخاط بالخيط النظيف أو يكتف برجليه.","n3":"السلق الهادئ: نحضر إناء ويغلي به الماء مع البصلة الصحيحة والملح والفلفل والحبهان المدقوق، ويوضع فيه الحمام ثم تهدأ الحرارة حتى تمام النضج (حوالي 35-45 دقيقة).","n4":"التحمير الذهبي: يرفع الحمام من المرق ويترك في مصفاة حتى يجف تماماً من السوائل، ثم يحمر في السمن البلدي أو الزيت حتى يكتسب لوناً ذهبياً شهياً من جميع الجهات."},"legacySteps":["إعداد الخلطة: يدعك البصل المفروم بالملح والفلفل الأسود وحوائج الحمام (الكبد والقوانص) المقطعة صغيرة جداً مع ملعقة السمن البلدي.","الحشو والغلق: يخلط الأرز أو الفريك مع الخلطة ويحشى به بطن الحمام ورقبة الحمام باعتدال (حتى لا ينفجر أثناء السلق)، ويفضل أن يخاط بالخيط النظيف أو يكتف برجليه.","السلق الهادئ: نحضر إناء ويغلي به الماء مع البصلة الصحيحة والملح والفلفل والحبهان المدقوق، ويوضع فيه الحمام ثم تهدأ الحرارة حتى تمام النضج (حوالي 35-45 دقيقة).","التحمير الذهبي: يرفع الحمام من المرق ويترك في مصفاة حتى يجف تماماً من السوائل، ثم يحمر في السمن البلدي أو الزيت حتى يكتسب لوناً ذهبياً شهياً من جميع الجهات."]},"en":{"title":"Stuffed Pigeon with Rice or Freekeh (Hamam Mahshi)","intro":"Stuffed pigeon is considered the crown jewel of Egyptian hospitality. The skin is separated with surgical precision, stuffed with spiced rice or green freekeh, and crisped in baladi ghee.","steps":{"n1":"Sauté onion and chopped giblets in ghee, add washed rice or freekeh with spices, cook halfway with a splash of water, then cool completely.","n2":"Gently loosen pigeon skin from breast, stuff cavity and under skin without overfilling to prevent bursting during cooking.","n3":"Poach stuffed pigeons in simmering water with aromatics (onion, cardamom, bay leaf) on low heat for 35-40 minutes.","n4":"Remove, pat dry completely, and fry in hot baladi ghee until skin is crisp and deep mahogany golden."},"legacySteps":["Sauté onion and chopped giblets in ghee, add washed rice or freekeh with spices, cook halfway with a splash of water, then cool completely.","Gently loosen pigeon skin from breast, stuff cavity and under skin without overfilling to prevent bursting during cooking.","Poach stuffed pigeons in simmering water with aromatics (onion, cardamom, bay leaf) on low heat for 35-40 minutes.","Remove, pat dry completely, and fry in hot baladi ghee until skin is crisp and deep mahogany golden."]}},"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-07/","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":520,"protein":32,"fat":22,"carbs":48,"fiber":2,"sugar":1},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":18,"grains":1,"produce":0.5,"fats":0.8,"spices":0.5},"total":20.8},"hash":"sha256:5110c506a8ea2d1f8519a23a52b834dd3f9d258863b0631b4e3d142d76297544"}