Ingrediënten
Bulgur2 cups
Semolina2 cups
Bakpoeder2 teaspoons
Vanille2 teaspoons
Melkpoeder5 tablespoons- Walnuts, chopped200 grams
Kaneel2 tablespoons- Water for kneading0
Suiker2 cups
Water2 cups
Citroensap3 tablespoons- Ground pistachios for garnish0
Stappen
- 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.minutesBenodigde hulpmiddelen:🍳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.minutesBenodigde hulpmiddelen:🍳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.minutesBenodigde hulpmiddelen:🍳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.minutesBenodigde hulpmiddelen:
Tafel
Oven - 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.minutesBenodigde hulpmiddelen:
Pan - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Voedingsfeiten
Bulgurper 100gSemolinaper 100gBakpoederper 100gVanilleper 100gMelkpoederper 100gKaneelper 100gSuikerper 100gWaterper 100gCitroensapper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.