Ingredients 1 12 cup nuts. Half a cup of coconut and ghee. A cup of sugar. Half a teaspoon of baking powder. Half a spoonful of baking soda. Two thirds of a cup of milk. Two and a quarter cups of coarse semolina. The syrup ingredients: two cups of sugar. A glass of water. A teaspoon of lemon juice. How to prepare: Mix butter, baking powder, baking soda, sugar, yogurt and semolina together in a medium-sized tray, coated with tahini. Pour the mixture into the tray, then put the nuts and distribute them well. Put the tray into the oven and bake the mush for thirty-five minutes or more. Take the mush out of the oven, and put it in the syrup to soak well (if the mush is hot, the syrup should be cold or vice versa). Preparing the syrup: put the ingredients together in a pot on the stove, and bring it to a boil. Syrian coconut puree Preparation time fifteen minutes Cooking time Thirty minutes for six people The ingredients are a pinch of salt. A cup of: Coconut, flour, semolina, milk, vegetable oil. A box of cream. Half a cup of sugar. Three tablespoons of baking powder. A small spoon of vanilla. The syrup ingredients: 1 cup of sugar. A spoonful of lemon juice. Half a cup of water. Method of preparation Prepare the syrup: put the water and sugar in a saucepan on the fire and leave it until the sugar dissolves, then add lemon juice. Remove the remnants from the surface, then leave the mixture on a medium heat until it becomes thick, and you can add a spoonful of blossom water to add flavor to the diameter. Leave the syrup until the time of use. Preparing coconut puree: In a deep bowl, mix coconut, semolina, flour, baking powder, vanilla and salt. Mix the oil with sugar in a blender, then add the cream and milk until a homogeneous mixture is formed. Add coconut mixture with dry materials to the oil and cream mixture, and stir well. Prepare a baking tray and grease it with butter, then pour the mixture into it and decorate the face with almonds. Put the tray in the preheated oven at a temperature of one hundred and eighty degrees Celsius for a period of thirty minutes. Take the puree out of the oven and pour the cold syrup over it while it is hot. Chop the puree and serve it alongside coffee or any hot drink as desired. Syrian almond puree Preparation time thirty minutes Cooking time Thirty minutes It serves six people Ingredients A quarter of a teaspoon of baking soda. Half a cup of sugar. A glass of water. Three cups of coarse semolina. Three quarters of a teaspoon of baking powder. A quarter cup of sliced almonds. A quarter of a teaspoon of salt. Three quarters of a cup of milk. A quarter cup of soft coconut. A cup and a quarter of melted butter. Syra ingredients: 1 cup of water. A cup and a half of sugar. A few halves of almonds - to serve -. Two small spoons of blossom water. A teaspoon of lemon juice. Preparation Method Put the almonds and half a cup of sugar in the bowl of the food processor, then run it on medium speed until you get a smooth mixture. Add semolina, baking powder, bicarbonate, salt, coconut, milk, melted butter, and orange blossom water, then turn on the food processor to mix the ingredients. Bring a mold, then pour the mixture into the mold, then level the surface. Cut the mush in the form of lozenges, then put half an almond in the middle of each lozenge, then leave the mush for 30 minutes aside. Heat the oven at 180 ° C, then bake the harissa for 30 minutes to brown. Put a cup and a half of sugar, water and lemon juice in a bowl to prepare the syrup, then boil it for eight minutes, and then put the flower water. Pour the syrup on the puree as soon as it is removed from the oven. Leave the mush to cool down, then serve it
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