Step-by-Step Guide to Make Favorite Roasted vermicelli with ashta cream - osmalieh

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted vermicelli with ashta cream - osmalieh. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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This Osmalieh Vermicelli Dessert is from The Lebanese Cookbook by Hussien Dekmak. Look in Middle Eastern specialty grocery stores or online. Qawwami seviyan is a roasted vermicelli dessert that's eaten with cream or milk. My Dadi (paternal grandmother) would make it traditionally with one part To me, the closest in flavour and consistency to malai in the west is clotted cream.

To get started with this particular recipe, we have to first prepare a few components. You can cook roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Roasted vermicelli with ashta cream - osmalieh:

1. Take Osmalieh pastry, very thin noodles
2. Prepare melted butter
3. Prepare For the ashta cream: Prepare ahead of time
4. Take milk
5. Prepare whipping cream
6. Prepare American-style white bread
7. Take cornstarch, dissolved in ¼ cup water
8. Prepare - For the sugar syrup:
9. Get sugar
10. Get water
11. Take orange blossom water
12. Prepare rose water
13. Make ready lemon juice

I had the absolute best ashta of my life in Baghdad in the early seventies. The Best Roasted Vermicelli Recipes on Yummly If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden.

Instructions to make Roasted vermicelli with ashta cream - osmalieh:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.
5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.
7. Pour the sugar syrup over it until full absorption.
8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.
9. Note: You can find the recipe 'Ashta cream' under my profile.

If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them. Vermicelli is very fine, long strands of pasta - like a skinny spaghetti - often used in soups. The name means 'little worms' in Italian (though in America, it is described more ethereally 'angel hair' pasta).

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