Ingredienser
Flydende mælk2 liters
Hvid eddike3 tablespoons
Fløde340 grams
Sukker1 tablespoon
Kanel1 pinch
Rosenvand1 tablespoon- Phyllo Dough1 pack
- Sugar for Syrup2 cups
- Water for Syrup1 cup
Citronjuice1- Cinnamon Stick1
- Rose Water for Syrup1 tablespoon
- Vegetable Oil for Frying2 cups
Mel1 tablespoon- Water for Adhesive1 tablespoon
- Pistachios for Garnish1
Trin
- 1
To make the cream, in a pot over heat, place the milk until it starts to boil, add the vinegar, and stir over medium to low heat until it completely separates, then strain and let it cool.
5 minNødvendigt udstyr:
Kedel - 2
Add the cream, sugar, rose water, and cinnamon to the milk mixture and mix well.
5 min - 3
Divide the phyllo dough into halves, then divide each half into halves.
5 min - 4
Take two rectangular sheets, place two sheets on top in a T shape.
5 min - 5
Place a quantity of cream in the middle of the T, fold the side ends over the cream, then roll like a sandwich and seal with the adhesive mixture.
5 min - 6
Wrap the pieces well until frying time (as the phyllo sheets dry and harden quickly).
5 min - 7
In a deep frying pan, fry the Zanoud Al-Sit in hot, abundant oil over medium heat until they do not burn, then remove from the oil, dip in cold syrup, and drain.
5 minNødvendigt udstyr:
Stegepande - 8
Garnish the Zanoud Al-Sit with pistachios, then place on a plate and serve.
5 min - 9
To make the syrup, in a pot over heat, place the sugar, water, lemon juice, and cinnamon, and stir the mixture until it boils, then leave for 7 minutes over medium heat, remove the pot, add the rose water, and let it cool.
7 minNødvendigt udstyr:Kedel
Ernæringsfakta
Flydende mælkpr. 100gHvid eddikepr. 100gFlødepr. 100gSukkerpr. 100gKanelpr. 100gRosenvandpr. 100gCitronjuicepr. 100gMelpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.