{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"sea-04","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/sea-04.json","pageUrl":"https://fifi.cooking/recipe/sea-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":"سبيط مقلي مقرمش (كاليماري)","de":"Knusprig frittierter Tintenfisch (Calamari)","el":"Τραγανό Τηγανητό Καλαμάρι (Κρίκοι / Λωρίδες)","en":"Crispy Fried Calamari (Squid Rings / Strips)","es":"Calamares Fritos Crujientes (Anillos o Tiras)","fa":"کالاماری سرخ‌کرده ترد (حلقه یا نوار ماهی مرکب)","fr":"Calamars Frits Croustillants (Anneaux ou Lanières)","he":"קלמארי מטוגן פריך (טבעות דיונון / רצועות)","hi":"कुरकुरा तला हुआ स्क्विड (कैलामारी)","id":"Cumi-cumi Goreng Renyah (Cincin / Potongan)","it":"Calamari fritti croccanti (anelli o strisce)","ja":"カリカリイカフライ(輪切り・細切り)","ko":"바삭한 오징어 튀김 (링 / 스트립)","ku":"Kalamarê Qelandî yê Qirçik (Xelek / Şerît)","nl":"Krokante gefrituurde calamares (inktvisringen / -reepjes)","pl":"Chrupiące smażone kalmary (krążki / paski kałamarnicy)","ps":"کرپي تللي کالاماري (د سپیت کب حلقې / پټې)","pt":"Lula Frita Crocante (Anéis de Lula / Calamari)","ru":"Хрустящие жареные кальмары","sv":"Krispiga stekta kalamares (bläckfiskringar/-remsor)","sw":"Ngisi wa Kukaanga Wakavu (Pete / Vipande vya Ngisi)","te":"క్రిస్పీ వేపుడు కాలమారి (స్క్విడ్)","tr":"Çıtır Kalamar Tava (Halka / Şerit)","ur":"خستہ تلی ہوئی کیلاماری (اسکوئڈ کے چھلے / پٹیاں)","zh":"香脆炸鱿鱼（卡拉马里）"},"localName":"سبيط مقلي مقرمش (كاليماري)","cuisine":["EG"],"course":"main","tags":["Fish & Seafood","Pan-Frying & Crisping","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/sea-04.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/sea-04.jpg","role":"thumb"}]},"yield":{"servings":4.0},"ingredients":[{"ref":"cleaned_fresh_squid_rings_or_strips","ingredientId":"cw.ing.cleaned_fresh_squid_rings_or_strips","legacyId":"sf4-1","qty":{"value":500.0,"unit":"g"},"display":{"ar":"1 كيلو سبيط منظف ومقطع شرائح","en":"500g squid"}},{"ref":"garlic_lemon_cumin_marinade","ingredientId":"cw.ing.garlic_lemon_cumin_marinade","legacyId":"sf4-2","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"2 ملعقة كبيرة خل","en":"Minced garlic, lemon juice, cumin, coriander, salt"}},{"ref":"all_purpose_flour_and_cornstarch","ingredientId":"cw.ing.all_purpose_flour_and_cornstarch","legacyId":"sf4-3","qty":{"value":1.0,"unit":"cup"},"display":{"ar":"عصير 2 ليمونة","en":"1 cup flour + 2 tbsp starch"}},{"ref":"baking_powder","ingredientId":"cw.ing.baking_powder","legacyId":"sf4-4","qty":{"value":0.5,"unit":"tsp"},"display":{"ar":"ملح وفلفل وكمون ناعم","en":"1/2 teaspoon for crispiness"}},{"ref":"vegetable_oil_for_frying","ingredientId":"cw.ing.vegetable_oil_for_frying","legacyId":"sf4-5","qty":{"value":3.0,"unit":"tbsp"},"display":{"ar":"3 إلى 4 ملاعق كبيرة دقيق","en":"Ample oil for frying"}},{"ref":"fresh_lemon_wedges_and_parsley","ingredientId":"cw.ing.fresh_lemon_wedges_and_parsley","legacyId":"sf4-6","qty":{"value":0,"unit":"g"},"display":{"ar":"زيت غزير مقدوح للقلي السريع","en":"For garnish"},"toTaste":true}],"equipment":[{"ref":"hob","class":"cw.eq.heat.hob"},{"ref":"pan","class":"cw.eq.vessel.pan.skillet"}],"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":"prep","opHint":"cw.op.mix"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n5","op":"cw.op.legacy_step","params":{"sourceStep":5,"phase":"cook","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT30M","activeTime":"PT20M"},"safety":{"hazards":[],"allergens":{"eu14":["cereals_gluten","molluscs"],"us9":["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":"سبيط مقلي مقرمش (كاليماري)","intro":"","steps":{"n1":"التنظيف والغسل بالخل: ينظف السبيط بماء ساخن ويغسل جيداً جداً ثم يقلب مع الخل ويوضع في مصفاة ويترك لمدة دقيقة واحدة للتخلص من الرائحة والرواسب.","n2":"السلق السريع للحجم الكبير: إذا كان السبيط كبير الحجم، يغلى الماء ويسقط فيه السبيط لمدة غلوة واحدة فقط (نصف دقيقة) ثم يصفى فوراً لمنع مطاطيته.","n3":"التقطيع والتتبيل: تقطع كل واحدة شرائح بالطول أو حلقات مع تقطيع الأطراف. يوضع في وعاء عميق ويتبل بالملح والفلفل والكمون والليمون ويترك لمدة ساعة على الأقل.","n4":"التجفيف والتغليف: يوضع في مصفاة ليجف تماماً من ماء التتبيلة، ثم يغمس في الدقيق حتى يتغلف جيداً.","n5":"القلي: يقلى في زيت ساخن جداً مقدوح حتى يأخذ لوناً ذهبياً جذاباً ومقرمشاً ويرفع على مناديل ورقية."},"legacySteps":["التنظيف والغسل بالخل: ينظف السبيط بماء ساخن ويغسل جيداً جداً ثم يقلب مع الخل ويوضع في مصفاة ويترك لمدة دقيقة واحدة للتخلص من الرائحة والرواسب.","السلق السريع للحجم الكبير: إذا كان السبيط كبير الحجم، يغلى الماء ويسقط فيه السبيط لمدة غلوة واحدة فقط (نصف دقيقة) ثم يصفى فوراً لمنع مطاطيته.","التقطيع والتتبيل: تقطع كل واحدة شرائح بالطول أو حلقات مع تقطيع الأطراف. يوضع في وعاء عميق ويتبل بالملح والفلفل والكمون والليمون ويترك لمدة ساعة على الأقل.","التجفيف والتغليف: يوضع في مصفاة ليجف تماماً من ماء التتبيلة، ثم يغمس في الدقيق حتى يتغلف جيداً.","القلي: يقلى في زيت ساخن جداً مقدوح حتى يأخذ لوناً ذهبياً جذاباً ومقرمشاً ويرفع على مناديل ورقية."]},"en":{"title":"Crispy Fried Calamari (Squid Rings / Strips)","intro":"Dr. Fatma's rule for perfect calamari: flash-frying for 2 to 3 minutes in hot oil. Any longer will make the squid tough and rubbery.","steps":{"n1":"Toss cleaned squid rings with garlic, lemon juice, cumin, and salt for 10 minutes.","n2":"Combine flour, cornstarch, and baking powder in a shallow bowl.","n3":"Toss squid in flour mixture, shaking vigorously in a colander to remove excess.","n4":"Drop in hot oil in small batches. Fry for 2 to 3 minutes only until crisp and pale golden. Overcooking makes squid rubbery.","n5":"Drain on paper towels, sprinkle with sea salt, and serve with fresh lemon and tahini."},"legacySteps":["Toss cleaned squid rings with garlic, lemon juice, cumin, and salt for 10 minutes.","Combine flour, cornstarch, and baking powder in a shallow bowl.","Toss squid in flour mixture, shaking vigorously in a colander to remove excess.","Drop in hot oil in small batches. Fry for 2 to 3 minutes only until crisp and pale golden. Overcooking makes squid rubbery.","Drain on paper towels, sprinkle with sea salt, and serve with fresh lemon and tahini."]}},"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/sea-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":380,"protein":22,"fat":18,"carbs":30,"fiber":1,"sugar":0},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"protein":10,"grains":0.4,"produce":0.5,"fats":1.2,"spices":0.4},"total":12.5},"hash":"sha256:07006accadce2cdef0475ee05f84b2429d01ac031c94b43979e804ef91ff9d88"}