Put flour and egg in a large enough bowl and season with salt and nutmeg. Mix the ingredients by hand and grate until small “riwwele” (crumbles) are formed. Boil 1/2 to 2 liters of water and season with salt. Pour in “riwwele” and fold in. Simmer on low heat for 20 minutes, stirring all the time. Turn off and add the milk. Melt with toasted bread cubes.
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