V0: described, not machine-verified
Basbousa-Semolina Pudding over Caramel
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Ingredients
- Milk3 cups
- Semolina1/2 cup
- Sugar1/2 cup
- vanilla or masticto taste
- cornstarch2 tbsp
- caramel (see recipe below)as needed
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 6, fat 5, carbs 42, fiber 0, sugar 28
Original steps
- Dissolve the cornstarch in a little bit of cold milk.
- Boil the remaining milk, then add a small amount of it to the cornstarch mixture and stir; pour the mixture back into the boiling milk while stirring constantly.
- 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 is completely dissolved.
- Prepare a Pyrex dish, layer the cold caramel at the bottom, pour the basbousa pudding on top, and place in the refrigerator.
- When serving, you can either flip the pudding onto a serving plate or leave it in the Pyrex dish as is, depending on preference.
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