Klaj

Majid Al-SharifKüchenchef

Zutaten

• 1 pack of filo pastry (baklava dough)
  1 pack
• 4 cups of liquid milk
  4 cup
• 2 cups of semolina
  2 cup
• 2 cups of sugar
  2 cup
• 1 tablespoon of cornstarch
  1 tablespoon
• 1 tablespoon of orange blossom water
  1 tablespoon
• 1 tablespoon of rose water
  1 tablespoon
• 1 teaspoon of mastic, ground
  1 teaspoon
• Oil for frying
  0

Schritte

1. 1

   To prepare the filling, place the milk and semolina over heat while stirring continuously until it boils, then add the sugar, cornstarch, and mastic and stir until a thick mixture is obtained.

   Benötigte Werkzeuge:

   Topf

   20 Min
2. 2

   Remove the mixture from the heat and add the orange blossom water, preferably using a piping bag, and stir well. Immediately pour it into a rectangular dish to form a layer of cream about 2 centimeters thick. Let it cool for about an hour.

   Benötigte Werkzeuge:

   Rührschüssel

   60 Min
3. 3

   Once the filling has set, cut it into medium-sized cubes (measuring 10*15 cm).

   Benötigte Werkzeuge:

   Messer

   10 Min
4. 4

   To prepare the dough, cut each sheet into a rectangle twice the size of the filling piece.

   10 Min
5. 5

   To prepare the klaj, place a cube of filling in each sheet and fold the edges well to completely encase the filling while maintaining the square shape.

   10 Min
6. 6

   Fry the klaj in hot oil, then remove and drain well from the oil. Sprinkle with pistachios and orange blossom water and serve hot.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags