Ingredientes
Bulgur2 cup
Semolina2 cup
Fermento em pó2 teaspoon
Baunilha2 teaspoon
Leite em pó5 tablespoon- Walnuts, chopped200 gram
Canela2 tablespoon- Water for kneading0
Açúcar2 cup
Água2 cup
Suco de limão3 tablespoon- Ground pistachios for garnish0
Passos
- 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Bandeja - 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.minutesUtensílios necessários:
Panela - 6
Remove the Arabic Knafeh tray from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Fatos nutricionais
* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

