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4 Serves
30 Mins
Place the sour cream in a saucepan over medium heat, cover, and simmer for 5 minutes.
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PersianVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
311 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
829 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
67 g / 50 gSaturated Fat
18 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Reduce the heat to low. Whisk in half of the all-purpose flour until smooth. Continue to cook, stirring occasionally, until the butterfat begins to separate and rise to the surface. Carefully skim the fat off the top with a spoon and reserve it in a small bowl.
Whisk in the remaining flour, then gradually pour in the milk while whisking constantly to ensure a smooth, lump-free consistency. Simmer on low heat for 5 minutes, then stir in the salt.
Serve the porridge warm, drizzled with the reserved fat and sprinkled with cinnamon and sugar to taste.
6
g30
g16
g
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Tunisian