Konafa with cream

Preparation time

20 minutes

cooking time

20 minutes

Number of shares

8 people

Difficulty level

Average

cooking method

Boil and bake

the components

  • Five hundred grams of kunafa.
  • Half a cup of vegetable oil.
  • A cup of fine powdered sugar.
  • Qatar to apply.
  • Pistachio for garnish.

Cream Ingredients:

  • Three cups of milk.
  • A package, or one hundred and seventy grams of yogurt.
  • a cup of starch;
  • Three quarters of a cup of sugar.
  • Two tablespoons of rose water.

How to prepare

  • Preheat the oven to 180 degrees Celsius, and install the oven grille in the middle.
  • Prepare a 28 cm baking tray.
  • Put the konafa, oil and sugar in a bowl, and stir the ingredients well, taking care not to break them.
  • Put all the amount of kunafa in the tray, to cover the bottom, taking into account leaving the ends of the kunafa on the sides of the tray, which means that half of the amount of kunafa is at the bottom of the tray, and the other half is outside the tray, and press the kunafa until it becomes equal at the bottom of the tray.
  • Put the milk, yoghurt, starch and sugar in a saucepan, stir the ingredients using a hand mixer, and continue stirring until the starch dissolves.
  • Put the saucepan over a medium heat with constant stirring using a wooden spoon until the cream mixture boils, add the orange blossom water, and let the cream cool a little, taking into account that it does not stick together.
  • Distribute the warm cream over the kunafa until a layer forms on the bottom.
  • Bend the ends of the kunafa over the surface of the cream to cover it completely.
  • Put the kunafa in the oven until it turns golden.
  • Distribute the syrup and pistachios on the konafa immediately after taking it out of the oven, and serve it warm, or cold – as desired.

Lebanon Nights Pie

Preparation time

10 minutes

cooking time

10-15 minutes

Number of shares

4 people

cooking method

Bake and boil

the components

  • A packet of ready-made squares puff pastry dough.

Polishing Mixture Ingredients:

  • one egg.
  • A quarter of a teaspoon of liquid vanilla.

Filling Ingredients:

  • a glass of milk;
  • A quarter of a cup of semolina.
  • A teaspoon of rose water.
  • A teaspoon of rose water.

Presentation Ingredients:

  • Diameter.
  • Soft pistachio.

How to prepare

Prepare the polishing mixture:

  • Put the eggs and vanilla in a small bowl, beat them with a fork, and prepare a polishing brush.

Prepare the filling:

  • Put the milk, semolina, blossom water, and rose water in a medium-sized, thick-bottomed saucepan over a medium heat, and continue to stir the ingredients using a wooden spoon until the milk thickens, and the semolina kernels open, and leave the filling to cool completely.

Prepare the pie:

  • Install the mesh rack in the center of the oven, and preheat the oven to a temperature of 180 ° C.
  • Prepare a short edge oven tray.
  • Put the puff pastry pieces on the kitchen table, and brush the dough with a little polishing mixture.
  • Put a spoon, or two spoons of the filling in the middle of each square, bend a corner of the square over the filling, then bend the opposite corner on it, and press lightly on both ends of the dough until it sticks, then put the pies in the oven tray, and paint them with the polishing mixture using the brush.
  • Bake Layali Lebanon pies for ten to fifteen minutes, until golden.
  • Put the pies in a serving dish, and distribute the syrup and pistachios on it.

Tulumba

Preparation time

20 minutes

cooking time

20 minutes

Number of shares

4 people

Difficulty level

Average

cooking method

fry and boil

the components

  • a cup of flour.
  • One and three quarters of a cup of water.
  • A quarter of a cup of oil.
  • a tablespoon of starch;
  • pinch of salt
  • Three to four eggs, depending on the size of the egg.
  • A teaspoon of cardamom powder.
  • A pinch of saffron dye – optional.
  • A quarter of a teaspoon of saffron.
  • Cold syrup prepared in advance.

How to prepare

  • Mix the flour, starch, salt and cardamom in a dish, and set the mixture aside.
  • Put the water, oil, and saffron in a small saucepan on the stove, and leave the ingredients until they come to a boil.
  • Add the flour mixture all at once to the boiling water, and stir quickly and constantly until it becomes a single lump and does not stick to the sides.
  • Put the dough in the bowl of the electric mixer, and stir it with the paddle attachment until the hot steam comes out, and the dough has cooled a little.
  • Add the first egg, and run the paddle until it disappears.
  • Add the second egg in the same way, and then the third, taking into account the placement of the fourth egg if it is noticed that the dough has become one mass, as the dough must be sticky.
  • Fill the dough into a cream decorating bag with a star-shaped decorating hole.
  • Prepare a tray lined with butter paper.
  • Form the dough into rings on the parchment paper, and leave them in the freezer for a little while to firm up.
  • Put abundant oil on the fire, and put the cooled rings in the oil while it is not hot.
  • Fry the rings in the oil until browned on both sides.
  • Lift the rings from the oil, and put them in the cold syrup.
  • Filter the sham from the syrup and serve it.

Kinds of sweets

Writing – on the date : – Last updated: 2022-05-12 11:36:01