Ingredientes
Bulgur2 cups
Sémola2 cups
Polvo de hornear2 teaspoons
Vainilla2 teaspoons
Leche en polvo5 tablespoons- Walnuts, chopped200 grams
Canela2 tablespoons- Water for kneading0
Azúcar2 cups
Agua2 cups
Jugo de limón3 tablespoons- Ground pistachios for garnish0
Pasos
- 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.
recipe.minutesHerramientas necesarias:🍳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.minutesHerramientas necesarias:🍳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.
recipe.minutesHerramientas necesarias:🍳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.
recipe.minutesHerramientas necesarias:
Bandeja
Horno - 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.
recipe.minutesHerramientas necesarias:
Olla - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Datos nutricionales
Bulgurpor 100gSémolapor 100gPolvo de hornearpor 100gVainillapor 100gLeche en polvopor 100gCanelapor 100gAzúcarpor 100gAguapor 100gJugo de limónpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.