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Egyptian Vermicelli Milk Pudding with Ashta
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Ingredients
- Vermicelli1½ cups
- Baladi ghee2 tbsp
- Milk4 cups
- Sugar⅓ cup
- vanillaa pinch
- Ashta (cream)⅓ cup
- Nuts, raisins and coconut to garnishto taste
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 480, protein 13, fat 20, carbs 62, fiber 1, sugar 34
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder