{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"veg-01","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/veg-01.json","pageUrl":"https://fifi.cooking/recipe/veg-01/"},"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":"الملوخية المصرية الخضراء بالتقلية","de":"Klassische ägyptische Molokhia mit Knoblauch-Koriander-Taklia","el":"Κλασική αιγυπτιακή μολοχία με τάκλια σκόρδου-κόλιανδρου","en":"Classic Egyptian Molokhia with Garlic-Coriander Taqlia","es":"Moloukhia Egipcia Clásica con Taqlia de Ajo y Cilantro","fa":"ملوخیه کلاسیک مصری با تقلیه سیر و گشنیز","fr":"Moloukhia Égyptienne Classique à la Taqlia Ail-Coriandre","he":"מלוחייה מצרית קלאסית עם טקליה של שום וכוסברה","hi":"क्लासिक मिस्री मुलूखिया, लहसुन-धनिया तक़लिया के साथ","id":"Mulukhiyah Mesir Klasik dengan Taqliya Bawang Putih dan Ketumbar","it":"Molokhia egiziana classica con taqlia all'aglio e coriandolo","ja":"伝統のエジプト風モロヘイヤスープ ニンニクとコリアンダーのタクリーヤ添え","ko":"마늘 고수 타클리아를 곁들인 클래식 이집트 몰로키아","ku":"Molexiyeya Misrî ya Klasîk bi Teqliyeya Sîr û Gijnîjê","nl":"Klassieke Egyptische molokhia met knoflook-koriander-taqlia","pl":"Klasyczna egipska melochia z czosnkowo-kolendrową Taqlia","ps":"کلاسیکي مصري ملوخیه له اوږو-ګشنیز تقليې سره","pt":"Melôquia Egípcia Clássica com Taklia de Alho e Coentro","ru":"Классическая египетская молохия с чесночно-кориандровой такльей","sv":"Klassisk egyptisk molokhia med vitlöks-koriander-taqlia","sw":"Mlukhia wa Kimisri wa Jadi kwa Taqlia ya Kitunguu Saumu na Giligilani","te":"తాక్కాతో ఈజిప్షియన్ గ్రీన్ మొలోఖియా","tr":"Sarımsaklı Kişnişli Takliyeli Klasik Mısır Molehiyesi","ur":"لہسن اور دھنیے کے تڑکے والی روایتی مصری ملوخیہ","zh":"经典埃及蒜香香菜摩洛基亚汤"},"localName":"الملوخية المصرية الخضراء بالتقلية","cuisine":["EG"],"course":"side","tags":["Vegetables & Stews","Slow Simmering (Tasbeek)","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/veg-01.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/veg-01.jpg","role":"thumb"}]},"yield":{"servings":5.0},"ingredients":[{"ref":"fresh_finely_chopped_jute_mallow_leaves","ingredientId":"cw.ing.fresh_finely_chopped_jute_mallow_leaves","legacyId":"vl1-1","qty":{"value":500.0,"unit":"g"},"display":{"ar":"1 كيلو ملوخية طازجة","en":"500g fresh leaves, finely chopped with Makhrata"}},{"ref":"rich_chicken_duck_or_rabbit_broth","ingredientId":"cw.ing.rich_chicken_duck_or_rabbit_broth","legacyId":"vl1-2","qty":{"value":3.5,"unit":"cup"},"display":{"ar":"2 كوب مرق مغلي مركز","en":"3-4 cups well-seasoned rich broth"}},{"ref":"minced_fresh_garlic","ingredientId":"cw.ing.minced_fresh_garlic","legacyId":"vl1-3","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1/2 رأس ثوم مفري ناعم","en":"1 whole head (8-10 cloves)"}},{"ref":"ground_dry_coriander","ingredientId":"cw.ing.ground_dry_coriander","legacyId":"vl1-4","qty":{"value":1.0,"unit":"tbsp"},"display":{"ar":"1 ملعقة كبيرة كسبرة ناعمة","en":"1 tablespoon dry coriander"}},{"ref":"egyptian_baladi_ghee","ingredientId":"cw.ing.egyptian_baladi_ghee","legacyId":"vl1-5","qty":{"value":2.0,"unit":"tbsp"},"display":{"ar":"2 ملعقة سمن","en":"2 tablespoons"}}],"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":"prep","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n3","op":"cw.op.legacy_step","params":{"sourceStep":3,"phase":"cook","opHint":"cw.op.fry"},"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":"cook","opHint":"cw.op.fry"},"attention":"continuous"},{"id":"n6","op":"cw.op.legacy_step","params":{"sourceStep":6,"phase":"finish","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT40M","activeTime":"PT25M"},"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":"الملوخية المصرية الخضراء بالتقلية","intro":"","steps":{"n1":"تجهيز الملوخية: بعد غسل الملوخية جيداً تقطف الأوراق وتترك لتجف تماماً على قماش قطني، ثم تفرم بمفرمة الملوخية (المخرطة) حتى تنعم.","n2":"إعداد المرق: بعد سلق الأرانب أو الدجاج أو اللحم في الماء والملح والفلفل والحبهان والبصلة الصحيحة وثمرة الطماطم، نرفع الطيور أو اللحوم عن المرق ونصفيه.","n3":"إسقاط الملوخية: نحضر إناء لطهو الملوخية ونضع به حوالي 2 كوب مرق مغلي مع قليل من الثوم المفري النيء حتى الغليان، ثم نضيف الملوخية وتهدأ درجة الحرارة مع تقليبها بالمضرب السلك حتى تتفكك وتتجانس عرق الملوخية.","n4":"قاعدة عدم التغطية: تترك الملوخية بدون غطاء حتى تغلي غلوتين فقط وترفع من الحرارة (تغطيتها تؤدي إلى سقوطها في القاع).","n5":"عمل التقلية (الطشة): يسخن السمن في طاسة التيفال ثم يضاف الثوم المفري المخلوط بالكسبرة الناعمة حتى يصفر لونه الذهبي وتفوح رائحته الزكية وترفع من الحرارة فوراً.","n6":"الطشة المميزة: نأخذ كبشة من الملوخية الساخنة وتضاف بسرعة إلى التقلية الساخنة في المقلاة ثم نسكبها على إناء الملوخية ونقلبها وتترك بدون غطاء حتى لا تسقط."},"legacySteps":["تجهيز الملوخية: بعد غسل الملوخية جيداً تقطف الأوراق وتترك لتجف تماماً على قماش قطني، ثم تفرم بمفرمة الملوخية (المخرطة) حتى تنعم.","إعداد المرق: بعد سلق الأرانب أو الدجاج أو اللحم في الماء والملح والفلفل والحبهان والبصلة الصحيحة وثمرة الطماطم، نرفع الطيور أو اللحوم عن المرق ونصفيه.","إسقاط الملوخية: نحضر إناء لطهو الملوخية ونضع به حوالي 2 كوب مرق مغلي مع قليل من الثوم المفري النيء حتى الغليان، ثم نضيف الملوخية وتهدأ درجة الحرارة مع تقليبها بالمضرب السلك حتى تتفكك وتتجانس عرق الملوخية.","قاعدة عدم التغطية: تترك الملوخية بدون غطاء حتى تغلي غلوتين فقط وترفع من الحرارة (تغطيتها تؤدي إلى سقوطها في القاع).","عمل التقلية (الطشة): يسخن السمن في طاسة التيفال ثم يضاف الثوم المفري المخلوط بالكسبرة الناعمة حتى يصفر لونه الذهبي وتفوح رائحته الزكية وترفع من الحرارة فوراً.","الطشة المميزة: نأخذ كبشة من الملوخية الساخنة وتضاف بسرعة إلى التقلية الساخنة في المقلاة ثم نسكبها على إناء الملوخية ونقلبها وتترك بدون غطاء حتى لا تسقط."]},"en":{"title":"Classic Egyptian Molokhia with Garlic-Coriander Taqlia","intro":"The national culinary soul of Egypt. Minced fresh jute leaves gently whisked into rich poultry broth and crowned with the legendary sizzling Taqlia.","steps":{"n1":"Bring seasoned, strained rich broth to a boil in a medium pot.","n2":"Lower heat, add minced molokhia, and whisk briskly until completely dispersed and smooth. Do not let molokhia boil vigorously or it will separate.","n3":"In a small skillet, melt baladi ghee. Sauté minced garlic until pale golden, then add ground dry coriander and sauté until fragrant and golden.","n4":"Pour sizzling garlic-coriander Taqlia over the pot of molokhia with a theatrical gasp, swirling a ladle of soup in the skillet to capture every drop of garlic ghee.","n5":"Simmer for 1 minute on low heat.","n6":"Never cover the pot after cooking, which keeps the bright emerald green color and prevents leaves from falling to the bottom."},"legacySteps":["Bring seasoned, strained rich broth to a boil in a medium pot.","Lower heat, add minced molokhia, and whisk briskly until completely dispersed and smooth. Do not let molokhia boil vigorously or it will separate.","In a small skillet, melt baladi ghee. Sauté minced garlic until pale golden, then add ground dry coriander and sauté until fragrant and golden.","Pour sizzling garlic-coriander Taqlia over the pot of molokhia with a theatrical gasp, swirling a ladle of soup in the skillet to capture every drop of garlic ghee.","Simmer for 1 minute on low heat.","Never cover the pot after cooking, which keeps the bright emerald green color and prevents leaves from falling to the bottom."]}},"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/veg-01/","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":120,"protein":6,"fat":7,"carbs":10,"fiber":4,"sugar":2},"basis":"fifi.cooking estimate per serving (modelled from typical composition tables; not measured)"},"cost":{"buckets":{"produce":3,"protein":2,"dairyEggs":0.6,"spices":0.4},"total":6.0},"hash":"sha256:5358d8c43dcc753dfcead604c2ef0edae28a6d21f60b8e5fd082c61760abaeca"}