{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"pasta-15","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/pasta-15.json","pageUrl":"https://fifi.cooking/recipe/pasta-15/"},"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":"الكسكسي بيخنى اللحم","de":"Gedämpfter Couscous mit Rindfleischeintopf","el":"Κους κους στον ατμό με κοκκινιστό μοσχάρι","en":"Steamed Couscous with Beef Stew","es":"Cuscús al Vapor con Estofado de Carne","fa":"کوسکوس بخارپز با خورش گوشت","fr":"Couscous Vapeur au Ragoût de Bœuf","he":"קוסקוס מאודה עם תבשיל בקר","hi":"बीफ़ स्ट्यू के साथ स्टीम किया हुआ कूसकूस","id":"Couscous Kukus dengan Semur Daging Sapi","it":"Cuscus al vapore con spezzatino di manzo","ja":"クスクスと牛肉の煮込み","ko":"소고기 스튜를 곁들인 찐 쿠스쿠스","ku":"Kuskusê bi Buharê Pijiyayî bi Xwarina Goştê Dewar","nl":"Gestoomde couscous met rundvleesstoof","pl":"Kuskus na parze z duszonym mięsem wołowym","ps":"بخار شوی کسکس له د غوښې خوراک سره","pt":"Cuscuz Cozido a Vapor com Ensopado de Carne","ru":"Кускус на пару с тушёной говядиной","sv":"Ångad couscous med köttgryta","sw":"Kuskusi ya Mvuke kwa Mchuzi wa Nyama ya Ng'ombe","te":"మాంసపు కూరతో కుస్కుస్","tr":"Etli Güveçle Buharda Kuskus","ur":"بیف اسٹو کے ساتھ بھاپ میں پکا کُسکُس","zh":"牛肉炖菜蒸库斯库斯"},"localName":"الكسكسي بيخنى اللحم","cuisine":["EG"],"course":"main","tags":["Starches","Slow Simmering (Tasbeek)","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/pasta-15.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/pasta-15.jpg","role":"thumb"}]},"yield":{"servings":5.0},"ingredients":[{"ref":"couscous","ingredientId":"cw.ing.couscous","legacyId":"pb16-1","qty":{"value":0.5,"unit":"kg"},"display":{"ar":"1/2 كيلو","en":"½ kg"}},{"ref":"veal","ingredientId":"cw.ing.veal","legacyId":"pb16-2","qty":{"value":0.5,"unit":"kg"},"display":{"ar":"1/2 كيلو أو أقل","en":"½ kg or less"}},{"ref":"coarsely_chopped_onions","ingredientId":"cw.ing.coarsely_chopped_onions","legacyId":"pb16-3","qty":{"value":0.5,"unit":"kg"},"display":{"ar":"1/2 كيلو","en":"½ kg"}},{"ref":"strained_tomatoes","ingredientId":"cw.ing.strained_tomatoes","legacyId":"pb16-4","qty":{"value":0.25,"unit":"kg"},"display":{"ar":"1/4 كيلو","en":"¼ kg"}},{"ref":"ghee","ingredientId":"cw.ing.ghee","legacyId":"pb16-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"2 ملعقة كبيرة","en":"2 tbsp"}},{"ref":"water","ingredientId":"cw.ing.water","legacyId":"pb16-6","qty":{"value":0,"unit":"g"},"display":{"ar":"قليل","en":"a little"},"toTaste":true},{"ref":"salt_pepper_and_spices","ingredientId":"cw.ing.salt_pepper_and_spices","legacyId":"pb16-7","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الرغبة","en":"to taste"},"toTaste":true}],"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":"prep","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n2","op":"cw.op.legacy_step","params":{"sourceStep":2,"phase":"cook","opHint":"cw.op.layer"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"cook","opHint":"cw.op.steam"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"cook","opHint":"cw.op.steam"},"attention":"continuous"},{"id":"n5","op":"cw.op.legacy_step","params":{"sourceStep":5,"phase":"finish","opHint":"cw.op.heat"},"attention":"continuous"},{"id":"n6","op":"cw.op.legacy_step","params":{"sourceStep":6,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n7","op":"cw.op.legacy_step","params":{"sourceStep":7,"phase":"finish","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n8","op":"cw.op.legacy_step","params":{"sourceStep":8,"phase":"finish","opHint":"cw.op.serve"},"attention":"continuous"},{"id":"n9","op":"cw.op.legacy_step","params":{"sourceStep":9,"phase":"alternative","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT1H20M","activeTime":"PT20M"},"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":"الكسكسي بيخنى اللحم","intro":"","steps":{"n1":"نحضر إناء واسعا ومرتفع الحافة ويملأ بالماء لمنتصفه، وتوضع مصفاة فوقه وتلحم معها بطبقة من العجين (دقيق معجون بالماء)، ويرفع على درجة حرارة متوسطة حتى الغليان.","n2":"يوضع الكسكسي في شاشة بحجمه وتطوى أطرافها داخل المصفاة لتغطيته، ثم تغطى بغطاء الإناء، ويترك على درجة حرارة هادئة من 20 إلى 30 دقيقة.","n3":"ترفع الشاشة من المصفاة بحرص ويفرد الكسكسي في وعاء ويقلب بالمقصوصة لفصل الذرات بعضها عن بعض، ثم يترك ليهدأ. يرش بمقدار كوب من الماء البارد أو المرق وتفكك الذرات بخفة باليد.","n4":"يعاد الكسكسي إلى الشاش ويوضع في المصفاة ويغطى ويطهى ثانيا لمدة 30 دقيقة.","n5":"ينزع من الشاش ويوضع في الوعاء على درجة حرارة هادئة، ويضاف إليه السمن حسب الرغبة ويقلَب بالمقصوصة وهو ساخن.","n6":"يقدح السمن ويحمر فيه البصل، ثم يضاف اللحم المقطع مكعبات صغيرة ويحمر معه، ثم يضاف الطماطم المصفاة والملح والفلفل والبهار.","n7":"تترك على درجة حرارة هادئة حتى ينضج اللحم، ثم يضاف قليل من الماء حتى تغلي وتترك حتى ينضج اللحم تماما.","n8":"يغرف الكسكسي الساخن في طبق ويجمل باليخنى، أو يوضع اليخنى في طبق آخر.","n9":"بدلا من اليخنى، يقدح السمن وتوضع بعض الصلصة أو عصير الطماطم المتبلة بالملح والفلفل، ونضيف لها كمية قليلة من الماء وتترك حتى الغليان وتصير سميكة نوعا ما. تصب الصلصة في إناء صغير ويوضع مرق ساخن في سلطانية أخرى، ثم يغرف الكسكسي في الطبق ويؤكل مع المرق والصلصة."},"legacySteps":["نحضر إناء واسعا ومرتفع الحافة ويملأ بالماء لمنتصفه، وتوضع مصفاة فوقه وتلحم معها بطبقة من العجين (دقيق معجون بالماء)، ويرفع على درجة حرارة متوسطة حتى الغليان.","يوضع الكسكسي في شاشة بحجمه وتطوى أطرافها داخل المصفاة لتغطيته، ثم تغطى بغطاء الإناء، ويترك على درجة حرارة هادئة من 20 إلى 30 دقيقة.","ترفع الشاشة من المصفاة بحرص ويفرد الكسكسي في وعاء ويقلب بالمقصوصة لفصل الذرات بعضها عن بعض، ثم يترك ليهدأ. يرش بمقدار كوب من الماء البارد أو المرق وتفكك الذرات بخفة باليد.","يعاد الكسكسي إلى الشاش ويوضع في المصفاة ويغطى ويطهى ثانيا لمدة 30 دقيقة.","ينزع من الشاش ويوضع في الوعاء على درجة حرارة هادئة، ويضاف إليه السمن حسب الرغبة ويقلَب بالمقصوصة وهو ساخن.","يقدح السمن ويحمر فيه البصل، ثم يضاف اللحم المقطع مكعبات صغيرة ويحمر معه، ثم يضاف الطماطم المصفاة والملح والفلفل والبهار.","تترك على درجة حرارة هادئة حتى ينضج اللحم، ثم يضاف قليل من الماء حتى تغلي وتترك حتى ينضج اللحم تماما.","يغرف الكسكسي الساخن في طبق ويجمل باليخنى، أو يوضع اليخنى في طبق آخر.","بدلا من اليخنى، يقدح السمن وتوضع بعض الصلصة أو عصير الطماطم المتبلة بالملح والفلفل، ونضيف لها كمية قليلة من الماء وتترك حتى الغليان وتصير سميكة نوعا ما. تصب الصلصة في إناء صغير ويوضع مرق ساخن في سلطانية أخرى، ثم يغرف الكسكسي في الطبق ويؤكل مع المرق والصلصة."]},"en":{"title":"Steamed Couscous with Beef Stew","intro":"","steps":{"n1":"Prepare a wide, high-sided pot and fill it halfway with water. Place a steamer basket over it and seal the edges with a layer of dough (flour mixed with water). Set over medium heat until boiling.","n2":"Place the couscous in a cheesecloth of appropriate size, fold the edges inward to cover it, then cover with the pot lid. Leave over low heat for 20 to 30 minutes.","n3":"Carefully remove the cheesecloth from the steamer. Spread the couscous in a bowl and use a fork to fluff it and separate the grains, then let it rest. Sprinkle with one cup of cold water or broth and gently break up the grains by hand.","n4":"Return the couscous to the cheesecloth, place it back in the steamer, cover, and steam a second time for 30 minutes.","n5":"Remove from the cheesecloth and place in a bowl over low heat. Add ghee as desired and fluff with a fork while hot.","n6":"Heat ghee in a pan and sauté the onions, then add the small cubed meat and brown it together. Add the strained tomatoes, salt, pepper, and spices.","n7":"Simmer over low heat until the meat is cooked, then add a little water and let it boil until the meat is completely tender.","n8":"Serve the hot couscous in a dish topped with the stew, or serve the stew in a separate dish.","n9":"Alternatively, instead of the stew, heat ghee and add some tomato sauce or tomato juice seasoned with salt and pepper. Add a little water and simmer until it boils and thickens slightly. Pour the sauce into a small bowl and hot broth into another; serve the couscous with both the broth and the sauce."},"legacySteps":["Prepare a wide, high-sided pot and fill it halfway with water. Place a steamer basket over it and seal the edges with a layer of dough (flour mixed with water). Set over medium heat until boiling.","Place the couscous in a cheesecloth of appropriate size, fold the edges inward to cover it, then cover with the pot lid. Leave over low heat for 20 to 30 minutes.","Carefully remove the cheesecloth from the steamer. Spread the couscous in a bowl and use a fork to fluff it and separate the grains, then let it rest. Sprinkle with one cup of cold water or broth and gently break up the grains by hand.","Return the couscous to the cheesecloth, place it back in the steamer, cover, and steam a second time for 30 minutes.","Remove from the cheesecloth and place in a bowl over low heat. Add ghee as desired and fluff with a fork while hot.","Heat ghee in a pan and sauté the onions, then add the small cubed meat and brown it together. Add the strained tomatoes, salt, pepper, and spices.","Simmer over low heat until the meat is cooked, then add a little water and let it boil until the meat is completely tender.","Serve the hot couscous in a dish topped with the stew, or serve the stew in a separate dish.","Alternatively, instead of the stew, heat ghee and add some tomato sauce or tomato juice seasoned with salt and pepper. Add a little water and simmer until it boils and thickens slightly. Pour the sauce into a small bowl and hot broth into another; serve the couscous with both the broth and the 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/pasta-15/","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":540,"protein":26,"fat":16,"carbs":70,"fiber":5,"sugar":6},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"grains":2.5,"protein":7,"produce":1.5,"dairyEggs":0.6,"spices":0.3},"total":11.9},"hash":"sha256:fe8fc2849475ca30077a180179cd99d8e29a93db1d9297d5decfc47d29a71e6d"}