{"$schema":"https://cookwala.ai/v1/schemas/recipe.schema.json","cookwala":"0.2.0","id":"veg-52","revision":1,"updated":"2026-10-05","legacy":{"dataUrl":"https://fifi.cooking/data/recipes/veg-52.json","pageUrl":"https://fifi.cooking/recipe/veg-52/"},"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":"نصائح حفظ وتجميد الخضروات","de":"Tipps zur Aufbewahrung und zum Einfrieren von Gemüse","el":"Συμβουλές αποθήκευσης και κατάψυξης λαχανικών","en":"Tips for Preserving and Freezing Vegetables","es":"Consejos para Conservar y Congelar Verduras","fa":"نکات نگهداری و منجمد کردن سبزیجات","fr":"Conseils de Conservation et de Congélation des Légumes","he":"טיפים לשימור והקפאת ירקות","hi":"सब्ज़ियों को संरक्षित करने और फ्रीज़ करने के सुझाव","id":"Tips Menyimpan dan Membekukan Sayuran","it":"Consigli per la conservazione e il congelamento delle verdure","ja":"野菜の保存と冷凍のコツ","ko":"채소 보관 및 냉동 요령","ku":"Şîretên Parastin û Cemidandina Sebzeyan","nl":"Tips voor het bewaren en invriezen van groenten","pl":"Wskazówki dotyczące przechowywania i mrożenia warzyw","ps":"د سبزیجاتو د ساتلو او کنګل کولو لارښوونې","pt":"Dicas de Conservação e Congelamento de Legumes","ru":"Советы по хранению и заморозке овощей","sv":"Tips för att konservera och frysa grönsaker","sw":"Vidokezo vya Kuhifadhi na Kugandisha Mboga","te":"కూరగాయల నిల్వ & ఫ్రీజింగ్ చిట్కాలు","tr":"Sebze Saklama ve Dondurma İpuçları","ur":"سبزیاں محفوظ کرنے اور فریز کرنے کے مشورے","zh":"蔬菜保存与冷冻小贴士"},"localName":"نصائح حفظ وتجميد الخضروات","cuisine":["EG"],"course":"side","tags":["Vegetables","Preserving & Freezing","archive"],"images":[{"url":"https://fifi.cooking/recipe-images/veg-52.jpg","role":"banner"},{"url":"https://fifi.cooking/recipe-images/thumbs/veg-52.jpg","role":"thumb"}]},"yield":{"servings":4.0},"ingredients":[{"ref":"fresh_vegetables_for_freezing_any_type","ingredientId":"cw.ing.fresh_vegetables_for_freezing_any_type","legacyId":"vl52-1","qty":{"value":1,"unit":"pcs"},"display":{"ar":"حسب الكمية المطلوب حفظها","en":"as much as needed"},"x-qtyParse":"fallback: amount not parsed, see display"},{"ref":"boiling_salted_water_with_added_bicarbon","ingredientId":"cw.ing.boiling_salted_water_with_added_bicarbonate_baking_soda","legacyId":"vl52-2","qty":{"value":0,"unit":"g"},"display":{"ar":"كمية كافية لتغطية الخضار","en":"enough to cover the vegetables"},"toTaste":true},{"ref":"ice_water_for_shocking","ingredientId":"cw.ing.ice_water_for_shocking","legacyId":"vl52-3","qty":{"value":0,"unit":"g"},"display":{"ar":"كمية كافية للتغطية","en":"enough to cover"},"toTaste":true},{"ref":"airtight_freezer_bags","ingredientId":"cw.ing.airtight_freezer_bags","legacyId":"vl52-4","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الحاجة","en":"as needed"},"toTaste":true},{"ref":"hot_broth_or_soup_for_freezing_molokhia","ingredientId":"cw.ing.hot_broth_or_soup_for_freezing_molokhia","legacyId":"vl52-5","qty":{"value":1.0,"unit":"pcs"},"display":{"ar":"1 مغرفة لكل كمية ملوخية مفرومة","en":"1 ladle per amount of minced molokhia"}},{"ref":"olive_oil_and_plenty_of_lemon_juice_for_","ingredientId":"cw.ing.olive_oil_and_plenty_of_lemon_juice_for_preserving_artichoke","legacyId":"vl52-6","qty":{"value":0,"unit":"g"},"display":{"ar":"حسب الكمية","en":"as needed"},"toTaste":true},{"ref":"white_vinegar_for_cooling_potato_slices","ingredientId":"cw.ing.white_vinegar_for_cooling_potato_slices","legacyId":"vl52-7","qty":{"value":0,"unit":"g"},"display":{"ar":"قليل، يضاف لماء التبريد","en":"a little, added to the cooling water"},"toTaste":true}],"equipment":[{"ref":"fridge","class":"cw.eq.cold.fridge"},{"ref":"knife","class":"cw.eq.tool.knife.chef"}],"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":"prep","opHint":"cw.op.cut"},"attention":"continuous"},{"id":"n4","op":"cw.op.legacy_step","params":{"sourceStep":4,"phase":"prep","opHint":"cw.op.boil"},"attention":"continuous"},{"id":"n5","op":"cw.op.legacy_step","params":{"sourceStep":5,"phase":"prep","opHint":"cw.op.fry"},"attention":"continuous"}],"edges":"implicit-from-inputs","totalTime":"PT20M","activeTime":"PT15M"},"safety":{"hazards":[],"allergens":{"eu14":[],"us9":[],"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":"نصائح حفظ وتجميد الخضروات","intro":"","steps":{"n1":"الحفاظ على اللون الأخضر: يُغلى الماء مع الملح والكربونات، ثم يوضع الخضار فيه لمدة دقيقة واحدة فقط، ثم يُنزع فوراً ويوضع في ماء مثلج لوقف الطهو والحفاظ على لونه الأخضر الزاهي.","n2":"حفظ الخضار مجمداً: بعد تنظيف الخضار وغسله يوضع في الماء المغلي المملح والمضاف إليه الكربونات كما سبق، ثم يصفى فوراً في مصفاة ويُسكب عليه الماء المثلج مباشرة. يوضع بعدها في كيس، ويُضغط عليه باليد جيداً لتفريغ الهواء، ثم يُغلق ويُكتب عليه التاريخ ويحفظ في الفريزر لمدة تصل إلى 3 أشهر. عند الاستعمال يُسكب مجمداً مباشرة في الشوربة الساخنة.","n3":"حفظ الملوخية مجمدة: بعد غسل الملوخية وتقطيعها وخرطها، تُسكب عليها مغرفة واحدة فقط من الشوربة أو المرق، ثم تُحفظ داخل كيس محكم الغلق في الفريزر حتى الاستعمال.","n4":"حفظ الخرشوف في الثلاجة: يوضع الخرشوف في ماء مغلي مضاف إليه زيت زيتون وعصير ليمون كثير، ثم يُرفع ويوضع في إناء زجاجي محكم ويُحفظ في الثلاجة.","n5":"حفظ البطاطس مجمدة: تُقطع البطاطس شرائح متوسطة السُمك وتوضع في ماء مغلي فوق البوتاجاز لمدة 3-4 دقائق، ثم تُنشل وتوضع في ماء بارد مضاف إليه خل. بعد أن تبرد توضع في مصفاة حتى تجف تماماً ثم تُغلف في أكياس داخل الفريزر. عند القلي يجب إخراجها من الفريزر وقليها وهي مجمدة مباشرة."},"legacySteps":["الحفاظ على اللون الأخضر: يُغلى الماء مع الملح والكربونات، ثم يوضع الخضار فيه لمدة دقيقة واحدة فقط، ثم يُنزع فوراً ويوضع في ماء مثلج لوقف الطهو والحفاظ على لونه الأخضر الزاهي.","حفظ الخضار مجمداً: بعد تنظيف الخضار وغسله يوضع في الماء المغلي المملح والمضاف إليه الكربونات كما سبق، ثم يصفى فوراً في مصفاة ويُسكب عليه الماء المثلج مباشرة. يوضع بعدها في كيس، ويُضغط عليه باليد جيداً لتفريغ الهواء، ثم يُغلق ويُكتب عليه التاريخ ويحفظ في الفريزر لمدة تصل إلى 3 أشهر. عند الاستعمال يُسكب مجمداً مباشرة في الشوربة الساخنة.","حفظ الملوخية مجمدة: بعد غسل الملوخية وتقطيعها وخرطها، تُسكب عليها مغرفة واحدة فقط من الشوربة أو المرق، ثم تُحفظ داخل كيس محكم الغلق في الفريزر حتى الاستعمال.","حفظ الخرشوف في الثلاجة: يوضع الخرشوف في ماء مغلي مضاف إليه زيت زيتون وعصير ليمون كثير، ثم يُرفع ويوضع في إناء زجاجي محكم ويُحفظ في الثلاجة.","حفظ البطاطس مجمدة: تُقطع البطاطس شرائح متوسطة السُمك وتوضع في ماء مغلي فوق البوتاجاز لمدة 3-4 دقائق، ثم تُنشل وتوضع في ماء بارد مضاف إليه خل. بعد أن تبرد توضع في مصفاة حتى تجف تماماً ثم تُغلف في أكياس داخل الفريزر. عند القلي يجب إخراجها من الفريزر وقليها وهي مجمدة مباشرة."]},"en":{"title":"Tips for Preserving and Freezing Vegetables","intro":"","steps":{"n1":"Preserving the green color: Boil water with salt and bicarbonate, then place the vegetables in it for only one minute. Remove them immediately and place them in ice water to stop the cooking process and maintain their bright green color.","n2":"Freezing vegetables: After cleaning and washing the vegetables, place them in the boiling salted water with bicarbonate as described above. Drain them immediately in a colander and pour ice water directly over them. Place them in a bag, press firmly by hand to remove the air, then seal, label with the date, and store in the freezer for up to 3 months. When using, pour them directly from the freezer into hot soup.","n3":"Freezing molokhia: After washing, cutting, and mincing the molokhia, pour exactly one ladle of broth or soup over it, then store it in an airtight bag in the freezer until use.","n4":"Preserving artichokes in the refrigerator: Place the artichokes in boiling water with added olive oil and plenty of lemon juice, then remove them and place them in an airtight glass container and store in the refrigerator.","n5":"Freezing potatoes: Cut the potatoes into medium-thick slices and place them in boiling water on the stove for 3-4 minutes. Drain and place them in cold water with added vinegar. Once cooled, place them in a colander to dry completely, then wrap them in bags and store in the freezer. When frying, remove them from the freezer and fry them directly while frozen."},"legacySteps":["Preserving the green color: Boil water with salt and bicarbonate, then place the vegetables in it for only one minute. Remove them immediately and place them in ice water to stop the cooking process and maintain their bright green color.","Freezing vegetables: After cleaning and washing the vegetables, place them in the boiling salted water with bicarbonate as described above. Drain them immediately in a colander and pour ice water directly over them. Place them in a bag, press firmly by hand to remove the air, then seal, label with the date, and store in the freezer for up to 3 months. When using, pour them directly from the freezer into hot soup.","Freezing molokhia: After washing, cutting, and mincing the molokhia, pour exactly one ladle of broth or soup over it, then store it in an airtight bag in the freezer until use.","Preserving artichokes in the refrigerator: Place the artichokes in boiling water with added olive oil and plenty of lemon juice, then remove them and place them in an airtight glass container and store in the refrigerator.","Freezing potatoes: Cut the potatoes into medium-thick slices and place them in boiling water on the stove for 3-4 minutes. Drain and place them in cold water with added vinegar. Once cooled, place them in a colander to dry completely, then wrap them in bags and store in the freezer. When frying, remove them from the freezer and fry them directly while frozen."]}},"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-52/","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},"hash":"sha256:b998b7641d05e643b88d6f6f35a038b54f87125343458bba758d81245cfa169a"}