Ingredjenti
Bulgur2 cups
Semola2 cups
Pulver ta' ħawt2 teaspoons
Vanilja2 teaspoons
Ħalib tal-pulver5 tablespoons- Walnuts, chopped200 grams
Kanella2 tablespoons- Water for kneading0
Zokkor2 cups
Ilma2 cups
Ġuħ ta' lewż3 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.
recipe.minutesGħodda meħtieġa:🍳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.minutesGħodda meħtieġa:🍳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.minutesGħodda meħtieġa:🍳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.minutesGħodda meħtieġa:
Tazza
Forn - 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.minutesGħodda meħtieġa:
Kazzola - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Fatti tan-Nutrizzjoni
Bulgurgħal kull 100gSemolagħal kull 100gPulver ta' ħawtgħal kull 100gVaniljagħal kull 100gĦalib tal-pulvergħal kull 100gKanellagħal kull 100gZokkorgħal kull 100gIlmagħal kull 100gĠuħ ta' lewżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.