- a glass of water.
- A teaspoon of lemon juice.
- Two cups of white sugar.
How to prepare
- Put: sugar, water, and lemon juice in a medium saucepan.
- Place the saucepan over a medium heat until the sugar dissolves and the mixture boils.
- Reduce the heat under the syrup and leave it to boil for eight minutes until the syrup thickens a little.
- Remove the syrup from the fire and use it with sweets such as Aleppo carabige, lokmat al-qadi, harissa, basbousa and many other sweets.
Custard konafa with sherbet
- a tablespoon of sugar.
- Four tablespoons of custard powder.
- a glass of milk;
- Half a cup of melted ghee.
- Two hundred and fifty grams of kunafa.
- Dried rose.
- Crushed pistachio.
How to prepare
- Take the kunafa out of the freezer and set it aside until it softens.
- Preheat the oven to 180 degrees Celsius, and install the net rack in the middle.
- Prepare individual dishes suitable for the oven, then place the dishes in a wide tray.
- Put the melted ghee and the konafa in a deep bowl and stir the konafa with the ghee with the fingers of your hand until the konafa absorbs the ghee.
Prepare the custard:
- Put: sugar, milk, and custard powder in a saucepan, then stir the mixture with a hand clamp until the ingredients mix well with each other.
- Put the custard mixture on a medium heat and constantly stir the custard mixture using a wooden spoon until the mixture thickens and the custard is formed.
- Remove the custard from the heat and leave it aside to cool.
- Take an amount of kunafa suitable for the size of the dish, then put it in the dish and press it a little by hand until the edges and bottom of the dish are covered and a cavity is formed in the middle, then put the kunafa in the rest of the dishes in the same way.
- Distribute the custard over the kunafa in the dishes, then fold the ends of the kunafa over the custard and press it lightly until the kunafa bristles stick together.
- Put the kunafa into the preheated oven and bake it for twenty to twenty-five minutes until it turns golden.
- Take the kunafa out of the oven and distribute the syrup over the kunafa directly, then decorate it with dried roses and pistachios and serve.
Aniseed crackers with sherbet
- a cup of each:
- Two cups of flour.
- half cup of olive oil.
- The price of a teaspoon of baking soda.
- ¼ cup each of:
- Two teaspoons of black cumin.
- Sherbet – for serving.
- Corn oil – for frying -.
- Crushed fennel.
- Ground anise.
How to prepare
- Put: oil, sodium bicarbonate, ground fennel, ground anise, nigella, semolina, and flour in the mixer bowl, install the dough hook, then run the mixer on medium speed until the ingredients mix well.
- Add water to the bowl mixture and run the mixer on medium speed for sixty seconds until you get a smooth and cohesive dough.
- Take an amount of dough the size of an egg and shape it into a rope of suitable thickness.
- Cut the dough rope using a sharp knife into small pieces.
- Put the syrup in a deep bowl and set it aside.
- Grab a piece of dough and roll it with your fingers in a spiral shape, then place it in a wide plate, then repeat the process with the rest of the pieces.
- Put a large amount of corn oil in a thick and deep frying pan, then place the frying pan over a medium heat until the oil is completely heated.
- Drop the spiralized crackers into the hot oil until the pan is full and leave it on the fire until the crackers float on the surface of the oil, then stir the crackers with a wide metal spoon with holes until the crackers acquire a beautiful light golden color.
- Take out the golden kernels from the oil and drop them directly into the syrup and stir them in the syrup using the spoon with holes for a few seconds until the crackers are soaked in the syrup.
- Remove the crackers from the syrup and transfer them to a wide serving dish, then serve.
How to prepare sweet sorbet
Writing 2019-12-15 12:59:36 – Last updated: 2022-05-15 10:57:01– on the date :