Shaibiat

عطا المنيفChef

Ingredients

• 500 grams of filo dough (Baklava dough)
  500 grams
• 1/2 cup ghee
  0.5 cup
• 1/2 cup oil
  0.5 cup
• 2 cups of liquid milk
  2 cup
• 1 cup sugar
  1 cup
• 1 cup fresh cream
  1 cup
• 5 tablespoons cornstarch
  5 tablespoons
• 1/4 cup liquid milk, to dissolve the cornstarch
  0.3 cup
• 1/4 cup semolina
  0.3 cup
• 1 tablespoon rose water
  1 tablespoon
• 1 tablespoon orange blossom water
  1 tablespoon
• 2 cups sugar for syrup
  2 cup
• 1 cup water for syrup
  1 cup
• 1 teaspoon rose water for syrup
  1 teaspoon
• 1 teaspoon orange blossom water for syrup
  1 teaspoon
• 1 teaspoon lemon juice for syrup
  1 teaspoon

Steps

1. 1

   To prepare the syrup, place the sugar and water in a pot over heat.

   Required Tools:

   Pot

   5 min
2. 2

   When the mixture starts to boil, add the lemon juice and let it simmer until it thickens, then add the orange blossom water and rose water. Remove the syrup from the heat and set aside to cool.

   5 min
3. 3

   To prepare the filling, first dissolve the cornstarch in a quarter cup of milk, then heat the milk with sugar over heat and add the dissolved cornstarch, stirring until the mixture thickens.

   5 min
4. 4

   Add the cream, semolina, rose water, and orange blossom water, then stir continuously for two minutes. Remove the filling from the heat and let it cool.

   2 min
5. 5

   To prepare the Shaibiat, melt the ghee and mix it with the oil, then brush each layer of dough with the mixture.

   5 min
6. 6

   On a flat surface, stack ten layers on top of each other and cut the layers into squares measuring 12 cm.

   5 min
7. 7

   Place a tablespoon of the cream filling in the center of each square and fold the opposing corners to form a triangle.

   5 min
8. 8

   Grease a tray with ghee and arrange the Shaibiat triangles in it. Brush the tops of the Shaibiat with butter or ghee and bake at 200 degrees for 10 minutes until golden brown.

   Required Tools:

   Tray

   10 min
9. 9

   Remove the tray from the oven and drain off excess fat, then pour the cold syrup over the hot Shaibiat and let them absorb the syrup for 10 minutes.

   10 min
10. 10

    Transfer the pieces of Shaibiat to a serving plate and garnish with lemon blossom and crushed pistachios, serve hot or cold.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags