Ingrédients
Boulgour2 cup
Semoule2 cup
Poudre à lever2 teaspoon
Vanille2 teaspoon
Lait en poudre5 tablespoon- Walnuts, chopped200 gram
Cannelle2 tablespoon- Water for kneading0
Sucre2 cup
Eau2 cup
Jus de citron3 tablespoon- Ground pistachios for garnish0
Mesures
- 1
Place the bulgur in a bowl, then add 3 cups of warm water and let it sit for an hour until it softens. Prepare another bowl and mix the remaining ingredients together, then add the bulgur and mix until well combined and the dough is soft. Then bake it and pour the syrup over it.
60 minutesMatériel requis:🍳Bowl - 2
Place the bulgur in a bowl and add 3 cups of warm water, then let it sit for half an hour until it absorbs the water well.
30 minutes - 3
In a large bowl, combine the semolina, soaked bulgur, milk, baking powder, vanilla, cinnamon, and walnuts, and mix well. Then add water to achieve a soft dough similar to basbousa dough.
10 minutesMatériel requis:🍳Large Bowl - 4
Pour the dough into a greased tray and place it in the oven at 200 degrees Celsius until it browns on both sides.
20 minutesMatériel requis:
Plateau - 5
In a pot over the heat, combine the sugar and water and bring to a boil until the mixture thickens slightly. Then remove from heat and add the lemon juice, and set aside.
10 minutesMatériel requis:
Marmite - 6
Remove the Arabic Knafeh tray from the oven, pour the syrup over it, and garnish with ground pistachios.
5 minutes
Faits nutritionnels
Boulgourpour 100gSemoulepour 100gPoudre à leverpour 100gVanillepour 100gLait en poudrepour 100gCannellepour 100gSucrepour 100gEaupour 100gJus de citronpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.