Hey everyone, it’s O’Neill, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted vermicelli with ashta cream - osmalieh. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
See recipes for Roasted vermicelli with ashta cream - osmalieh too. This Osmalieh Vermicelli Dessert is from The Lebanese Cookbook by Hussien Dekmak. Look in Middle Eastern specialty grocery stores or online.
Roasted vermicelli with ashta cream - osmalieh is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Roasted vermicelli with ashta cream - osmalieh is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roasted vermicelli with ashta cream - osmalieh:
- Get 750 g Osmalieh pastry, very thin noodles
- Make ready 1 cup melted butter
- Make ready For the ashta cream: Prepare ahead of time
- Take 2 cups milk
- Prepare 2 cups whipping cream
- Get 6 slices American-style white bread
- Get 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
- Prepare - For the sugar syrup:
- Make ready 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Make ready 1 teaspoon orange blossom water
- Get 1 teaspoon rose water
- Take 1 teaspoon lemon juice
Two layers of roasted vermicelli are filled with Ashta, oriental. The Best Roasted Vermicelli Recipes on Yummly To download this image, create an account. Photo "Osmalieh" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
Steps to make Roasted vermicelli with ashta cream - osmalieh:
- 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.
- 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
- In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
- 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.
- Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
- 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.
- Pour the sugar syrup over it until full absorption.
- Serve cut in 8 cm squares. Add more sugar syrup according to taste.
- 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. Chicken Strips in Vermicelli Dough with Cocktail Sauce. Marshmallow mixed with Strawberry, Kiwi and Chocolate Spread.
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