Ingredjenti
Bulgur2 cup
Semola2 cup
Pulver ta' ħawt2 teaspoon
Vanilja2 teaspoon
Ħalib tal-pulver5 tablespoon- Walnuts, chopped200 gram
Kanella2 tablespoon- Water for kneading0
Zokkor2 cup
Ilma2 cup
Ġuħ ta' lewż3 tablespoon- Ground pistachios for garnish0
Passi
- 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.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.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.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.minutesGħodda meħtieġa:
Tazza - 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 6
Remove the Arabic Knafeh tray from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Fatti tan-Nutrizzjoni
Bulgurgħal kull 100gSemolagħal kull 100gPulver ta' ħawtgħal kull 100gVaniljagħal kull 100gĦalib tal-pulvergħal kull 100gKanellagħal kull 100gZokkorgħal kull 100gIlmagħal kull 100gĠuħ ta' lewżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.