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Osmaliyeh Nested Egg

by taste2016 August 25, 2017
LEBANESE DESSERT

OSMALIYEH NESTED EGG

BY NOURA BOHSALI
Serves 1 | Prep/cooking 20 mins
INGREDIENTS
  • 120g uncooked osmaliyeh (oriental
    shredded wheat)
  • 60g achta (oriental clotted cream)
  • 20g pistachios
  • 100g clarified butter
  • 2 pieces of a separated conserved apricot
  • Drizzle of chocolate sauce
  • 10g honey
PREPARATION

1. Dip the uncooked osmaliyeh in some of the clarified butter, and then roll it in a circle to form a nest shape. Place in a rubber half-sphere mold.

2. Place the formed nest in the oven for 10 minutes at 180°C, till it turns golden. Set aside to cool.

3. Put a bit of the crushed pistachios into the nest, then shape the ashta into a small ball
and place inside as well.

4. Top the ashta with the apricot. Drizzle a bit of the chocolate sauce and the crushed pistachios on top.

5. Place the osmaliyeh on a plate, and put one spoonful of honey on top.

AchtaapricotChocolate SaucedessertlebaneseNoura BohsaliOsmaliyehPistachios
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Taste & Flavors
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
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