Ingredjenti
Butir250 grams
Zokkor fin1.5 cups
Farina3.5 cups
Yeast niexef1 tablespoon
Ħalib likwidu1 cup
Sesam250 grams- Melted Butter1 tablespoon
- Fine Pistachios5.5 cups
Ilma0.5 cup
Zokkor1 cup
Ġuħ ta' lewż1 teaspoon- Rose Water or Orange Blossom Water1 teaspoon
Passi
- 1
To prepare the syrup: Boil water and sugar in a pot and let it simmer over medium heat until it thickens slightly.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Add lemon juice and rose water or orange blossom water.
recipe.minutes - 3
Set aside to cool.
recipe.minutes - 4
To make the dough: Mix butter and sugar in a mixing bowl until the mixture is soft.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 5
Add flour, yeast, and milk, and mix until a cohesive dough is formed.
recipe.minutes - 6
Let the dough rest for 15 minutes.
recipe.minutes - 7
In the meantime, mix sesame, melted butter, and syrup, and spread the mixture on a flat plate.
recipe.minutes - 8
Divide the dough into small balls and then flatten them into round cakes.
recipe.minutes - 9
Place the pistachios on a flat plate.
recipe.minutes - 10
Then dip each cake on one side in the sesame mixture and on the other side in the pistachios.
recipe.minutes - 11
Place the cakes on a baking sheet and put them in the oven for 10 minutes.
recipe.minutesGħodda meħtieġa:
Tegħlija tal-forn - 12
Let the Barazek cool before serving.
recipe.minutes
Fatti tan-Nutrizzjoni
Butirgħal kull 100gZokkor fingħal kull 100gFarinagħal kull 100gYeast niexefgħal kull 100gĦalib likwidugħal kull 100gSesamgħal kull 100gIlmagħal kull 100gZokkorgħal 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.