Ingredienti
Bulgur2 cups
Semola2 cups
Lievito in polvere2 teaspoons
Vaniglia2 teaspoons
Latte in polvere5 tablespoons- Walnuts, chopped200 grams
Cannella2 tablespoons- Water for kneading0
Zucchero2 cups
Acqua2 cups
Succo di limone3 tablespoons- Ground pistachios for garnish0
Passi
- 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 minUtensili necessari:🍳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 minUtensili necessari:🍳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 minUtensili necessari:🍳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 minUtensili necessari:
Vassoio
Forno - 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 minUtensili necessari:
Pentola - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
5 min
Fatti nutrizionali
Bulgurper 100gSemolaper 100gLievito in polvereper 100gVanigliaper 100gLatte in polvereper 100gCannellaper 100gZuccheroper 100gAcquaper 100gSucco di limoneper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.