Ingrédients
Boulgour2 cups
Semoule2 cups
Poudre à lever2 teaspoons
Vanille2 teaspoons
Lait en poudre5 tablespoons- Walnuts, chopped200 grams
Cannelle2 tablespoons- Water for kneading0
Sucre2 cups
Eau2 cups
Jus de citron3 tablespoons- Ground pistachios for garnish0
Mesures
- 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 minutesMatériel requis:🍳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 minutesMatériel requis:🍳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 minutesMatériel requis:🍳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 minutesMatériel requis:
Plateau
Four - 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 minutesMatériel requis:
Marmite - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
5 minutes
Faits nutritionnels
Boulgourpour 100gSemoulepour 100gPoudre à leverpour 100gVanillepour 100gLait en poudrepour 100gCannellepour 100gSucrepour 100gEaupour 100gJus de citronpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.