Ingredientes
Bulgur2 cups
Semolina2 cups
Fermento em pó2 teaspoons
Baunilha2 teaspoons
Leite em pó5 tablespoons- Walnuts, chopped200 grams
Canela2 tablespoons- Water for kneading0
Açúcar2 cups
Água2 cups
Suco de limão3 tablespoons- Ground pistachios for garnish0
Passos
- 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Bandeja
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.
recipe.minutesUtensílios necessários:
Panela - 6
Remove the Arabic Knafeh from the oven, pour the syrup over it, and garnish with ground pistachios.
recipe.minutes
Fatos nutricionais
Bulgurpor 100gSemolinapor 100gFermento em pópor 100gBaunilhapor 100gLeite em pópor 100gCanelapor 100gAçúcarpor 100gÁguapor 100gSuco de limãopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.