Zanoud Al-Sit
Zutaten
Flüssige Milch2 liters
Weißer Essig3 tablespoons
Sahne340 grams
Zucker1 tablespoon
Zimt1 pinch
Rosenwasser1 tablespoon- Phyllo Dough1 pack
- Sugar for Syrup2 cups
- Water for Syrup1 cup
Zitronensaft1- Cinnamon Stick1
- Rose Water for Syrup1 tablespoon
- Vegetable Oil for Frying2 cups
Mehl1 tablespoon- Water for Adhesive1 tablespoon
- Pistachios for Garnish1
Schritte
- 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:
Bratpfanne - 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 MinBenötigte Werkzeuge:Topf
Nährwertangaben
Flüssige Milchpro 100gWeißer Essigpro 100gSahnepro 100gZuckerpro 100gZimtpro 100gRosenwasserpro 100gZitronensaftpro 100gMehlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.