V0: described, not machine-verified
Basbousa-Semolina Pudding with Coconut
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Ingredients
- Milk3 cups
- Semolina1/2 cup
- Sugar1/2 cup
- vanilla or masticto taste
- desiccated coconutto taste
- cornstarch2 tbsp
- Whipped creamfor garnish
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 260, protein 7, fat 9, carbs 38, fiber 1, sugar 24
Original steps
- Dissolve the cornstarch in a small amount of cold milk.
- Boil the remaining milk, then temper the cornstarch mixture by adding a little hot milk to it; pour the mixture back into the boiling milk while stirring constantly, then add the coconut.
- Add the semolina to the mixture, stirring continuously and rapidly with a whisk over low heat for 10 minutes until the consistency thickens slightly.
- Add the sugar and vanilla or mastic, continuing to stir until the sugar dissolves, then let it cool before placing it in the refrigerator.
- Prepare a Pyrex dish to pour the pudding into, then garnish with whipped cream and top with banana or strawberry slices.
- It can also be garnished with nuts, raisins, and coconut.
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