Sastojci
Bulgur2 cups
Griz2 cups
Prašak za pecivo2 teaspoons
Vanilija2 teaspoons
Mlijeko u prahu5 tablespoons- Walnuts, chopped200 grams
Cimet2 tablespoons- Water for kneading0
Šećer2 cups
Voda2 cups
Sok od limuna3 tablespoons- Ground pistachios for garnish0
Koraci
- 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 minPotreban pribor:🍳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 minPotreban pribor:🍳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 minPotreban pribor:🍳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 minPotreban pribor:
Pladanj
Pećnica - 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 minPotreban pribor:
Lonac - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
5 min
Nutritivne činjenice
Bulgurna 100gGrizna 100gPrašak za pecivona 100gVanilijana 100gMlijeko u prahuna 100gCimetna 100gŠećerna 100gVodana 100gSok od limunana 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.