strange with cardamom

Preparation time

Ten minutes.

enough for

Ten people.

the ingredients

  • A cup of chickpea flour.
  • Two cups of flour.
  • A cup and a quarter of fine powdered sugar.
  • Two teaspoons of fine cardamom.
  • Half a cup of melted butter.
  • Three quarters of a cup of corn oil.

How to prepare

  • Preheat the oven to a temperature of one hundred and seventy degrees Celsius, bring short edged trays and cover them with a piece of parchment paper.
  • Put the chickpea flour in a medium-sized saucepan and put it over a medium heat, stirring constantly for about four minutes, until its sweet aroma rises and turns golden.
  • Sift the chickpea flour in a colander to get rid of lumps and leave it aside to cool completely.
  • Put the chickpea flour in the bowl of the mixer, add the flour, sugar, cardamom, butter and oil, and run the mixer on medium speed for five minutes until the ingredients are homogeneous with each other and get a smooth dough.
  • Cover the dough and leave it for two hours.
  • Take a teaspoon of the dough and form it into a ball and put the balls on the tray, leaving a space between each piece.
  • Apply a little pressure with the tip of your finger to the center of each piece.
  • Leave the alien beads in the trays for ten minutes to rest.
  • Put the tray into the oven for twelve minutes to firm up and the bottom becomes a very light golden color. Leave it in the trays to cool completely.
  • Put the grobe on a serving plate and serve it with plain Arabic coffee.

Stuffed Exotic

Preparation time

fifteen minutes.

enough for

Eight people.

the ingredients

  • Six and a half cups of flour.
  • Half a teaspoon of salt.
  • Two and a half cups of ghee and two of fine powdered sugar.
  • A teaspoon of liquid vanilla.

Pistachio Filling Ingredients:

  • A cup of soft pistachio nuts.
  • Two tablespoons of fine-grained sugar.
  • big spoon of flowers water.

Coconut filling:

  • A cup of fine coconut.
  • Two tablespoons of fine-grained sugar.
  • Big egg.

How to prepare

  • Preheat the oven to a temperature of one hundred and sixty degrees Celsius, bring short edged trays and cover them with a piece of parchment paper.
  • Sift the flour and salt into a deep bowl, take ½ cup of the flour and set it aside.
  • Put the ghee and sugar in a stand mixer bowl and run it on medium speed for five minutes until the mixture becomes fluffy and creamy.
  • Add the vanilla and flour and run the mixer on medium speed to get a cohesive dough, (add the rest of the flour if the dough is too soft).
  • Cover the dough and let it rest for an hour or two.
  • Form the dough into small balls and then into small discs, put a ball of the pistachio or coconut filling and close the dough on the filling and form it into a smooth ball between the palm of the palm.
  • Put the dough balls in the trays, leaving a space between each ball and the other, and put a pistachio in the center of each ball or a little coconut.
  • Put the shortbread in the oven for ten minutes until it turns a light golden color, then leave it until it cools completely.

Preparing the pistachio filling:

  • Put the coconut in a deep dish, add sugar and rose water, stir the ingredients to get a cohesive dough, then form the pistachio dough into small balls the size of a hazelnut or slightly smaller and use it to fill the exotic kernels.

Prepare the coconut filling:

  • Put the coconut in a deep dish, add sugar and eggs, stir the ingredients to get a cohesive dough, then form the dough into small balls the size of a hazelnut or slightly smaller and use it to fill the shortbread.

Strange kneading method