V0: described, not machine-verified
Cooked Apricot
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Ingredients
- strained Qamar al-Din (apricot leather)2 cups
- cornstarch2 tablespoons (level)
- Sugarto taste
- raisins, nuts, and coconutas desired
Allergens (inferred from ingredient names): nuts
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 2, fat 2, carbs 46, fiber 3, sugar 36
Original steps
- Cut the apricot leather into pieces and soak in hot water for a long period until soft, then blend in a food processor.
- Place the strained apricot mixture in a pot, sweeten with sugar, and stir until dissolved, then let it simmer over low heat.
- Mix the cornstarch with a little cold water, then add it to the boiling apricot mixture while stirring constantly over low heat; cook for 5 minutes until it reaches a thick, pudding-like consistency.
- Prepare bowls or cups moistened with water, pour the mixture into them, and garnish the tops 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