Sastojci
Tekuće mlijeko2 liters
Beli ocat3 tablespoons
Vrhnje340 grams
Šećer1 tablespoon
Cimet1 pinch
Voda od ruže1 tablespoon- Phyllo Dough1 pack
- Sugar for Syrup2 cups
- Water for Syrup1 cup
Sok od limuna1- Cinnamon Stick1
- Rose Water for Syrup1 tablespoon
- Vegetable Oil for Frying2 cups
Brašno1 tablespoon- Water for Adhesive1 tablespoon
- Pistachios for Garnish1
Koraci
- 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 minPotreban pribor:
Lonac - 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 minPotreban pribor:
Tiganj - 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 minPotreban pribor:Lonac
Nutritivne činjenice
Tekuće mlijekona 100gBeli ocatna 100gVrhnjena 100gŠećerna 100gCimetna 100gVoda od ružena 100gSok od limunana 100gBrašnona 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.