Syrian Shaibiyat

Sami Trabelsiآشپز

مواد تشکیل دهنده

• 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

مراحل

1. 1

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

   ابزارهای مورد نیاز:

   کاسه مخلوط کن

   10 دقیقه
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 دقیقه
3. 3

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

   60 دقیقه
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.

   ابزارهای مورد نیاز:

   🍳

   Rolling Pin

   60 دقیقه
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 دقیقه
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.

   ابزارهای مورد نیاز:

   سینی پخت

   30 دقیقه

حقایق تغذیه

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

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