V0: described, not machine-verified
Savory Custard Cream with Lemon Zest and Cold Cuts
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Ingredients
- flour or cornstarch2 tbsp
- Milk2 cups
- Eggs2
- lemon zesta little
- Grated rumi cheese3 tbsp
- halal luncheon meat (beef or chicken)pieces
- Chopped parsleya little
- salt, pepper, spice, cinnamon, and clovesto taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 13, fat 12, carbs 15, fiber 0, sugar 8
Original steps
- Bring the milk to a boil and add the spices and the washed lemon zest.
- Whisk the eggs with the flour until well combined, then add to the hot milk while whisking continuously over low heat, then stir in the parsley.
- Increase the heat and add the luncheon meat pieces.
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: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking