Zutaten
Bulgur2 cups
Grieß2 cups
Backpulver2 teaspoons
Vanille2 teaspoons
Milchpulver5 tablespoons- Walnuts, chopped200 grams
Zimt2 tablespoons- Water for kneading0
Zucker2 cups
Wasser2 cups
Zitronensaft3 tablespoons- Ground pistachios for garnish0
Schritte
- 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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:
Tablett
Ofen - 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 MinBenötigte Werkzeuge:
Topf - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
5 Min
Nährwertangaben
Bulgurpro 100gGrießpro 100gBackpulverpro 100gVanillepro 100gMilchpulverpro 100gZimtpro 100gZuckerpro 100gWasserpro 100gZitronensaftpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.