Cubed Almomin mezze
Yes, we just made that name up 😄 There is no such dish — but with what you have, this is exactly what there will be.
This wants to be a cold mezze: no heat at all, and it finishes by sitting in the fridge.
Not cooked at all. The work is in the cutting and in keeping it cold. Even cubes cook evenly. One piece twice the size of the rest is either raw or the reason the others fell apart.
This is weight, not nutrition. Olive oil can be a tenth of the weight and most of the calories.
You gave no amounts; these are a sensible household measure for each. Change the ratio and you change the dish.
Olive oil 
Tahini 
Butter Salt, pepper, water and oil are assumed to be in every kitchen; we never count them as missing.
Generated once and kept against this exact combination of ingredients, cooking and cut, so everybody who picks the same things sees the same one. It is not a photograph of this dish: nobody has cooked it.
On a plate, a smooth mush and the colour of what went in, unbrowned.
- Water
- 94% The first thing that decides the consistency.
- Fat
- 11% Gives the shine and the coating it leaves.
- Heat
- none Nothing is cooked: both the colour and the texture come straight from the ingredients.
The figures above are the engine’s reading: the colour comes from the measured colour of what went in and how far browning ran, the consistency from the water fraction, the shine from the fat. The image is generated from those same numbers.
There is no heat in this one: the colour and the texture come straight from the ingredients.
Crêpes
Flour, egg, milk. The one condition for crêpes that do not tear is half an hour of rest.
But not today
It needs Flour, Egg, and you do not have that. Forcing a substitute is pointless: it stops being that dish anyway and becomes something else. So let us make that something else properly.
For 1, 333 g in total
The amounts, the steps and the engine’s readings are blurred: making the photograph opens them.
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250g
Milk
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50g
Almond
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30g
Vinegar
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3g
Cumin
Added at the end: Salt, Black pepper, Water, Olive oil. No weight is given for these: the amount is a matter of taste, and the engine’s prediction carries none for them either.
How to make it
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Spread the milk across a wide plate with the back of a spoon, leaving a hollow in the middle.
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Milk
Why The eye goes to the hollow first, so putting the oil and the spice there gives the plate a single focus. -
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Break the almond coarsely and keep it until last. Stirred in early it draws moisture and stops being crisp.
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Almond
Why Crispness is the sound a dry structure makes when it breaks. The moment moisture gets in, the structure flexes and the sound goes. -
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Add the vinegar, cumin at the moment of serving, not before.
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Vinegar
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Cumin
Why Salt pulls water out by osmosis: a salad salted early is sitting in its own liquid within ten minutes and has lost its texture. Acid does the same to a leaf, faster. -
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Serve it ten minutes out of the fridge. At 4 °C most of the aroma never reaches the air, so it does not taste cold, it tastes of nothing.
Why Volatile aroma reaches the nose by evaporating, and evaporation depends on temperature. The same dish smells less when it is cold, and what smells less tastes less.
What it is like
Nobody has eaten this and there is no photograph of it. All we have is the taste vectors of what went in, through the same model every written recipe uses.
This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.