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Baked Pumpkin with Raisins and Milk Cream (Saniyit ’Ar‘ ‘Asali)
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Ingredients
- Hard, Pale Pumpkin1 kg
- Sugar1/4 kg
- Raisins1 tablespoon
- Roasted Almonds, Halved1 tablespoon
- Milk1 cup
- Cornflour1/2 teaspoon
- Sugar (for The Cream)1 teaspoon
- Rosewater (optional)1 teaspoon
- Egg (optional)1
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 190, protein 3, fat 2, carbs 42, fiber 1, sugar 36
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
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: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared