Ingredienser
Bulgur2 cups
Semolina2 cups
Bagepulver2 teaspoons
Vanilje2 teaspoons
Mælkepulver5 tablespoons- Walnuts, chopped200 grams
Kanel2 tablespoons- Water for kneading0
Sukker2 cups
Vand2 cups
Citronjuice3 tablespoons- Ground pistachios for garnish0
Trin
- 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 add the remaining ingredients, mixing them together, then add the bulgur and mix until combined and the dough is soft. Bake it and pour the syrup on top.
60 minNødvendigt udstyr:🍳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 minNødvendigt udstyr:🍳Bowl - 3
In a large bowl, combine the semolina, soaked bulgur, milk, baking powder, vanilla, cinnamon, and walnuts, mixing well. Then add water to achieve a soft dough similar to basbousa dough.
10 minNødvendigt udstyr:🍳Bowl - 4
Pour the dough into a greased tray and place it in the oven at 200 degrees Celsius, leaving it until it browns on both sides.
20 minNødvendigt udstyr:
Bakke
Ovn - 5
In a pot over the heat, combine the sugar and water, bringing the mixture to a boil until it thickens slightly. Remove from heat and add the lemon juice, setting it aside.
10 minNødvendigt udstyr:
Kedel - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
5 min
Ernæringsfakta
Bulgurpr. 100gSemolinapr. 100gBagepulverpr. 100gVaniljepr. 100gMælkepulverpr. 100gKanelpr. 100gSukkerpr. 100gVandpr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.