V0: described, not machine-verified
Toasted Vermicelli in Tomato Broth
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Ingredients
- Vermicelli½ kg
- medium onion1 medium onion
- tomatoes or tomato paste¼ kg or 2 tbsp paste
- broth2 cups
- Salt and pepperto taste
- Oil or ghee2 tbsp
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 510, protein 15, fat 9, carbs 92, fiber 5, sugar 6
Original steps
- Heat the ghee or oil and sauté the vermicelli until it turns golden brown.
- Blend the onion and tomatoes in a blender; tomato paste can be used as a substitute for fresh tomatoes.
- In another pot, combine the broth and the onion-tomato mixture, then season with salt and pepper and bring to a boil.
- Pour the broth and tomato mixture over the vermicelli and stir well, then reduce the heat; once the vermicelli has absorbed the liquid, lower the heat further until cooked through.
- The broth can be replaced with water, provided the amount of ghee or oil is doubled.
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