Ingredients
1 tablespoon yeast
1 teaspoon sugar
1 cup warm water
2 cups flour
1 cup semolina flour
1 tablespoon margarine
1 tablespoon forget
Oil for frying
Qatar (sherbet) in cold
Crushed peanuts, grated Joshend, liquid chocolate for garnish
Way
dissolved yeast and sugar in 2 / 1 cup warm water, left to react for 10 minutes.
mix of both types of flour and deep bowl with the margarine and anise, add yeast mixture, stirring.
the rest of the amount of water added gradually, with a good kneading by hand to get the mass of a single, coherent, leaving the dough to rest for about 30 minutes.
divides the dough into small balls the size of nuts (walnuts), then every ball is in the form of a small cylinder (like dates).
conclude the fingers of dough on a promising - with light pressure fingers - to take the distinctive shape of the fingers of cabbage Zainab
Fry in abundant hot oil, stirring until brown on all sides.
flying on a paper towel to absorb excess oil, then placed in the country.
drain of the country (Sherbet) and then stacked in a plate and decorate with little crushed peanuts, or party to the fingers dipped in chocolate Zainab liquid and then in the grated coconut or crushed peanuts.
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Konafa Pistachio
Ingredients
1 / 2 kilo Konafa
1 cup liquid margarine
2 cup crushed peanuts
1 / 2 cup sugar
Qatar (sherbet)
Way
- Preheat oven to 180C Celsius.
Kenafa placed in a deep bowl, and the disintegration of _khasladtha fingertips and then sprayed two-thirds of the amount of liquid margarine and a few of the country (syrup), stirring by hand.
paint tray oven circular size (45 centimeters) a little ghee. Half of the uniqueness of Kenafa so as to cover the bottom with the Chinese pressure to bond the bottom (using a size smaller than other Chinese), then the amount distributed Kenafa on other aspects of Chinese (such as Altart).
mixed nuts with sugar and a cup of diameter, in a deep bowl and distribute evenly over the Kenafa.
the uniqueness of the remaining mixture over the peanut Kenafa, with pressure to bond and distributed over the rest of the amount of ghee.
Kenafa bake oven for about 20 minutes and then swings to the other side and bake for another 20 minutes or until full maturity.
drain excess ghee and then watered until the syrup covered, allowed to cool and absorb a little of the country is then cut into triangles or squares and serve.
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Chestnut Cake (Abu scalp) with a decent
Ingredients
Kick
5 eggs
3 / 4 cup sugar
1 / 21 cup flour
1 tablespoon baking powder
1 / 2 teaspoon vanilla
Of filler
4 cup chestnut (Abu scalp)
1 / 2 cup corn syrup or Qatar (sherbet)
Marmalade Spread
2 cups whipped cream builder
Grated coconut or powdered sugar / berry or grape-Deeb / basil leaves for garnish
Way
Kick
- Heat oven to temperature 165 degrees Celsius.
- Painted iron sheets aspects of a high oven a little butter and lined with butter paper.
- Beat eggs and sugar in a bowl by the electric tennis at medium speed until sugar is dissolved.
- Sift the flour, baking powder and vanilla and add to egg mixture gradually while continuing to whipping until homogeneous components.
- Pour the mixture in the oven so that the sheets is a thin layer, and is equal to the surface, then baked in the oven for 35 minutes or until full maturity.
- Leave the cake to cool slightly, then turns on the metal to cool completely. (With removal of butter paper).
• is that the cake is well wrapped in the leaves of cream and preserves Balbrad until the preparation of fillers.
Of filler
- Heat oven to temperature 220 degrees Celsius.
- Working-shaped cracks on the surface of the X in each chestnut unit by a small sharp knife (to allow the exit of steam).
- Chestnuts are placed in the oven and roasted iron sheets in the oven for about 25 minutes or until easy to peel when fully mature.
- Leave the chestnuts to cool completely and peel off, placed in the record of food with corn syrup and grated to obtain a smooth mixture. And set aside until the filler used in the cake.
- Template line the oven or rectangular cylindrical plastic foil. Cake is placed so that lines the mold and cut the excess part (longitudinal slice) of the cake and keep it aside for use as cover.
- Paint the cake a little marmalade, then stuffed with a layer of chestnut mixture and a layer of whipped cream.
- Be part of the lump of cake and put a cover, then cover surface of the plastic foil cake well.
- Put the cake Balbrad for an hour at least until the hold.
- Turn the cake on a plate (paper, with removal of plastic) and paint the surface a little marmalade Bjos India and sprinkle grated or powdered sugar - cake decorated with fresh chestnuts or grapes Baltot Deeb and basil leaves.
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Pudding
Ingredients
6 cups milk
¼ 1 cup cream builder
1 cup sugar
¼ teaspoon Vanlia
½ cup starch
1 teaspoon rose water
Way
- Preheat oven to 180C Celsius.
- Put the milk with cream, sugar and Alvanlia in a deep pot over medium heat.
- Until the leaves begin to boil.
- Dissolve the starch in a little water or milk, then add the mixture to the milk with whipping up quick hold.
- Add rose water to the mixture with stirring and then placed in molds (a special oven).
- Put pudding in the oven for 15 minutes, leave to cool slightly.
- Placed in the refrigerator for an hour, and decorated with pistachio served cold or fruit.
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