{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"meat-44","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/meat-44.json","pageUrl":"https://fifi.cooking/recipe/meat-44/"},"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":"اللحم أو الدجاج في الصينية (رستوبتلو)","de":"Fleisch oder Hähnchen im Ofenblech (Rosto Batlo)","el":"Ταψί με Κρέας ή Κοτόπουλο στον Φούρνο («Ρόστο Μπάτλο»)","en":"Meat or Chicken in Baking Dish (Rostopatllo)","es":"Carne o Pollo en Bandeja al Horno (\"Rosto Batlo\")","fa":"سینی گوشت یا مرغ دم‌پخت در فر («روستو بتلو»)","fr":"Plat de Viande ou de Poulet Braisé au Four (« Rosto Batlo »)","he":"בשר או עוף בתבנית אפייה (רוסטופטלו)","hi":"ओवन में भुनी मांस या मुर्गे की ट्रे (रोस्तो बतलो)","id":"Loyang Daging atau Ayam Panggang Oven (\"Rosto Batlo\")","it":"Teglia di carne o pollo brasati al forno (\"rosto batlo\")","ja":"肉または鶏肉のトレイ焼き「ロスト・バトロ」","ko":"오븐에 찐 고기 또는 닭고기 트레이 (\"로스토 바틀로\")","ku":"Sêniya Goşt an Mirîşkê ya di Firinê de (\"Rosto Batlo\")","nl":"Vlees of kip in ovenschaal (rostopatllo)","pl":"Mięso lub kurczak w naczyniu żaroodpornym (Rostopatllo)","ps":"غوښه یا مرغ د پخلی بڼه کې (روستوپاتلو)","pt":"Assadeira de Carne ou Frango Refogados no Forno (\"Rosto Batlo\")","ru":"Мясо или курица, тушённые в духовке на противне («росто бателло»)","sv":"Kött eller kyckling i ugnsform (rostopatllo)","sw":"Sinia ya Nyama au Kuku ya Kuoka (\"Rosto Batlo\")","te":"ట్రేలో మాంసం లేదా చికెన్ (రోస్ట్)","tr":"Fırında Et ya da Tavuk Tepsisi (\"Rosto Batlo\")","ur":"اوون میں دم کیا گوشت یا مرغی کی ٹرے (\"روستو بتلو\")","zh":"烤盘焖肉或焖鸡（罗斯托巴特洛）"},"localName":"اللحم أو الدجاج في الصينية (رستوبتلو)","cuisine":["EG"],"course":"main","tags":["Meats & Poultry","Baking","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/meat-44.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/meat-44.jpg","role":"thumb"}]},"yield":{"servings":5.0},"ingredients":[{"ref":"veal_or_chicken_breasts","ingredientId":"cw.ing.veal_or_chicken_breasts","legacyId":"mp44-1","qty":{"value":1.0,"unit":"kg"},"display":{"ar":"1 كيلو","en":"1 kg"}},{"ref":"large_onion","ingredientId":"cw.ing.large_onion","legacyId":"mp44-2","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 بصلة كبيرة","en":"1 large onion"}},{"ref":"green_pepper","ingredientId":"cw.ing.green_pepper","legacyId":"mp44-3","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 ثمرة","en":"1 pepper"}},{"ref":"oil_or_ghee","ingredientId":"cw.ing.oil_or_ghee","legacyId":"mp44-4","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الحاجة","en":"as needed"},"toTaste":true},{"ref":"minced_garlic","ingredientId":"cw.ing.minced_garlic","legacyId":"mp44-5","qty":{"value":0.25,"unit":"pcs"},"display":{"ar":"1/4 رأس ثوم","en":"¼ head of garlic"}},{"ref":"tomato_juice_or_tomato_paste","ingredientId":"cw.ing.tomato_juice_or_tomato_paste","legacyId":"mp44-6","qty":{"value":2.0,"unit":"cup"},"display":{"ar":"2 كوب","en":"2 cups"}},{"ref":"lemon_juice_or_vinegar","ingredientId":"cw.ing.lemon_juice_or_vinegar","legacyId":"mp44-7","qty":{"value":1.0,"unit":"tbsp"},"display":{"ar":"1 ملعقة","en":"1 tbsp"}},{"ref":"salt_pepper_mixed_spices_thyme_cinnamon_","ingredientId":"cw.ing.salt_pepper_mixed_spices_thyme_cinnamon_cloves_and_cardamom","legacyId":"mp44-8","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الرغبة","en":"to taste"},"toTaste":true},{"ref":"water","ingredientId":"cw.ing.water","legacyId":"mp44-9","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الحاجة","en":"as needed"},"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":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"cook","opHint":"cw.op.bake"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"cook","opHint":"cw.op.mix"},"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":"finish","opHint":"cw.op.bake"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT1H15M","activeTime":"PT15M"},"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":"اللحم أو الدجاج في الصينية (رستوبتلو)","intro":"","steps":{"n1":"يحمر اللحم أو الدجاج في إناء به زيت أو سمن حتى يأخذ اللون الذهبي، ثم يوضع في صينية الفرن.","n2":"تتبل بصلة كبيرة مقطعة شرائح بالملح والفلفل والبهار والقرفة والزعتر والقرنفل، وتضاف إلى اللحم في الصينية، أو باستخدام أي من تتبيلات الطهو في الفرن.","n3":"تقطع فلفلة خضراء شرائح مع فصوص الثوم المفري وعصير الطماطم أو 2 ملعقة كبيرة من صلصة الطماطم المخففة بالماء، ويضافون إلى اللحم أو الدجاج.","n4":"تضاف كمية مناسبة من الماء به عصير الليمون أو الخل والحبهان المدقوق، وتترك حتى الغليان ثم يوضع زيت على الوجه.","n5":"تغطى الصينية بالفويل وتدخل الفرن حتى النضج، وقرب النضج يرفع الغطاء وتترك الصينية حتى تتشرب تماما كل السائل."},"legacySteps":["يحمر اللحم أو الدجاج في إناء به زيت أو سمن حتى يأخذ اللون الذهبي، ثم يوضع في صينية الفرن.","تتبل بصلة كبيرة مقطعة شرائح بالملح والفلفل والبهار والقرفة والزعتر والقرنفل، وتضاف إلى اللحم في الصينية، أو باستخدام أي من تتبيلات الطهو في الفرن.","تقطع فلفلة خضراء شرائح مع فصوص الثوم المفري وعصير الطماطم أو 2 ملعقة كبيرة من صلصة الطماطم المخففة بالماء، ويضافون إلى اللحم أو الدجاج.","تضاف كمية مناسبة من الماء به عصير الليمون أو الخل والحبهان المدقوق، وتترك حتى الغليان ثم يوضع زيت على الوجه.","تغطى الصينية بالفويل وتدخل الفرن حتى النضج، وقرب النضج يرفع الغطاء وتترك الصينية حتى تتشرب تماما كل السائل."]},"en":{"title":"Meat or Chicken in Baking Dish (Rostopatllo)","intro":"","steps":{"n1":"Brown the meat or chicken in a pan with oil or ghee until golden, then transfer to a baking tray.","n2":"Season one large sliced onion with salt, pepper, mixed spices, cinnamon, thyme, and cloves, then add it to the meat in the tray, or use any oven-roasting seasoning.","n3":"Slice the green pepper and combine it with the minced garlic and tomato juice (or 2 tbsp of tomato paste diluted with water), then add to the meat or chicken.","n4":"Add an appropriate amount of water mixed with lemon juice or vinegar and crushed cardamom, bring to a boil, then drizzle oil on top.","n5":"Cover the tray with foil and place in the oven until cooked; near the end of cooking, remove the cover and leave the tray until all the liquid is fully absorbed."},"legacySteps":["Brown the meat or chicken in a pan with oil or ghee until golden, then transfer to a baking tray.","Season one large sliced onion with salt, pepper, mixed spices, cinnamon, thyme, and cloves, then add it to the meat in the tray, or use any oven-roasting seasoning.","Slice the green pepper and combine it with the minced garlic and tomato juice (or 2 tbsp of tomato paste diluted with water), then add to the meat or chicken.","Add an appropriate amount of water mixed with lemon juice or vinegar and crushed cardamom, bring to a boil, then drizzle oil on top.","Cover the tray with foil and place in the oven until cooked; near the end of cooking, remove the cover and leave the tray until all the liquid is fully absorbed."]}},"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-44/","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":380,"protein":36,"fat":22,"carbs":9,"fiber":2,"sugar":5},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":11,"produce":2,"fats":0.5,"spices":0.5},"total":14.0},"hash":"sha256:7aa85e619b2de35f7ac80a611fb4c94ab5fc5c5d83cedad3b56f285f8efa88e7"}