Syrian Shaibiyat

Sami TrabelsiKok

Ingredienser

• 3 cups flour
  3 cup
• 1 1/2 teaspoons baking powder
  1.5 teaspoon
• 2 tablespoons syrup
  2 tablespoon
• A pinch of salt
  0
• 1 cup hot water, with 1 tablespoon of ghee dissolved in it
  1 cup
• 1 tablespoon oil
  1 tablespoon
• For layering the dough
  0
• 3/4 cup ghee
  0.8 cup
• 3/4 cup clarified butter
  0.8 cup
• Ingredients for the syrup
  0
• 2 cups sugar
  2 cup
• 1 cup water
  1 cup
• A squeeze of lemon
  0
• 1 teaspoon rose water
  1 teaspoon

Trin

1. 1

   Knead the ingredients and place them in an oiled bowl (the dough should be soft).

   Nødvendigt udstyr:

   Blandeskål

   10 min
2. 2

   Let the dough rest for two hours, then shape it into a long tube on a surface greased with a mixture of ghee and butter, and cut it into pieces about 12 to 15 pieces.

   120 min
3. 3

   Shape each piece and brush each piece with ghee, placing them in a dish to rest for an hour, covered.

   60 min
4. 4

   Take each ball and roll it out with a rolling pin on the greased surface to form a very thin round flatbread, fold it once to form half a flatbread, and let the pieces rest for an hour.

   Nødvendigt udstyr:

   🍳

   Rolling Pin

   60 min
5. 5

   Take each half flatbread and stretch it with your hands as far as possible without tearing the dough to form a long, thin strip, brush it with the ghee mixture, and roll it into a cylindrical shape from start to finish, then let the pieces rest for another hour.

   60 min
6. 6

   The result is a flaky finger; place each finger in your hand lengthwise and open the dough from the top at the layers without piercing the end, fill it with the desired filling, close it, and place the pieces in a greased baking sheet with a little ghee mixture on top of each piece, then bake in a preheated oven at 400°F on the middle rack until browned underneath, then brown the top and remove it, pouring cold syrup over it and serving.

   Nødvendigt udstyr:

   Bagplade

   30 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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