Hello, I am Marie. Today, I will show you a way to prepare roasted vermicelli with ashta cream - osmalieh recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted vermicelli with ashta cream - osmalieh Recipe
Roasted vermicelli with ashta cream - osmalieh is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Roasted vermicelli with ashta cream - osmalieh is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take Osmalieh pastry, very thin noodles
- Prepare melted butter
- Make ready For the ashta cream: Prepare ahead of time
- Make ready milk
- Make ready whipping cream
- Make ready American-style white bread
- Prepare cornstarch, dissolved in ¼ cup water
- Take - For the sugar syrup:
- Get sugar
- Make ready water
- Get orange blossom water
- Make ready rose water
- Make ready lemon juice
Instructions 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.
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