Ingredients
- 5 sandwich bread, rolls5 bread
- 200 grams of butter200 grams
- 4 1/2 cups of water4.5 cups
- 2 cups of powdered milk2 cups
- 3/4 cup of fine semolina0.8 cups
Orange blossom water0- Rose water to taste0
- 3 cups of sugar3 cups
- 1 1/4 cups of water1.3 cups
- A little lemon juice0
- Orange blossom water0
- Rose water to taste0
Steps
- 1
Toast the bread rolls in the oven until they become dry or leave them in the sun for a while until they are dry, then grind them until they are fine like semolina.
5 minRequired Tools:
Oven - 2
Melt the butter over the heat, add the ground bread rolls, and stir over medium heat until they turn golden and let cool.
5 minRequired Tools:🍳Pot - 3
To make the filling, place the filling ingredients in a pot over medium heat without the orange blossom water and rose water, stir until it boils and thickens to become like cream, then remove from heat.
10 minRequired Tools:🍳Pot - 4
Add the rose water and orange blossom water in small amounts to the mixture, stirring occasionally until the cream cools completely without forming a crust.
5 min - 5
Take about half of the toasted bread rolls, sprinkle them in the bottom of the tray and cover well, pressing down with your hand to form a thin layer, then carefully distribute the cream over it so that the bread layer does not shift, smooth the surface of the cream with fingers wet with water, then sprinkle the remaining toasted bread rolls over the cream until it is well covered.
10 min - 6
Bake in a medium heat oven until browned on the bottom, then brown the top for about half an hour.
30 minRequired Tools:Oven - 7
Remove from the oven once cooked and let cool slightly, serve with cold syrup and enjoy.
5 min
Nutrition Facts
Orange blossom waterper 100gOrange blossom waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.