Klaj

Majid Al-SharifChef

Ingredjenti

• 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

Passi

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.

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   60 min
3. 3

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

   Għodda meħtieġa:

   Sikkina

   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.

   Għodda meħtieġa:

   Pan

   10 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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