There are many desserts that do not have taste delicious only if added chira like her: Kunafa Nabulsih or dumplings, and Basbousa, and the top of the judge, and harissa , fingers Zainab, and float; as most Arabic sweets need chira for their preparation.
Nabulsi Konafa
the ingredients
Nabulsi Konafa
A kilogram of ready-made konafa dough .
A little red dye - optional -
Half a kilogram of akkawi white cheese chopped and marinated in a quantity of warm water, and filtered.
Half a cup of obesity.
Pistachio nuts, ground or finely chopped, for garnish.
Amount of syrup.
Light syrup
A cup and a half of sugar.
A cup and a quarter of water.
A teaspoon of lemon juice .
A teaspoon of rose water.
A teaspoon of blossom water.
How to prepare
Nabulsi Konafa
Bring a large tray, and grease it with a small spoon of obesity, at room temperature.
Bring ready-made kunafa, whether it is rough or smooth, put a little red dye in the tray first, then spread the kunafa dough into a greased tray with obesity and red dye, and rub it slightly with melted obesity.
Bring the Akkawi cheese after soaking it and filtering it from the water, and make sure its sweetness tastes, then add the grated cheese and spread it on the kunafa, taking into account that the ends are left blank.
Put the tray on a medium heat, then stir until the cheese melts and the kunafa dough is fried from the bottom side, while pressing the Akkawi cheese with butter paper so that the cheese sticks more in the kunafa.
Turn the kunafa tray into another tray of the same size, spread the syrup over the kunafa, which is hot, then garnish with pistachios.
Shira
Bring a pot, then put the amount of water in it, then add the sugar, and put the pot over a high heat to bring the ingredients to a boil.
Add lemon juice , leave the mixture containing ingredients until boiling, then reduce the heat to thick.
Turn off the heat, put the rose water and blossom water, and stir the ingredients.
Set the syrup aside until it cools and pour it over the kunafa, which is hot.
The Jordanian buoy
the ingredients
Blackjack dough
Two teaspoons of yeast.
Four cups of flour .
Two tablespoons of starch.
A quarter cup of vegetable oil.
Two cups and a quarter of warm water.
Two teaspoons of sugar.
Half a teaspoon of salt.
Amount of oil for frying.
Thick syrup
Two cups of water.
Four cups and a quarter of sugar.
Lemon juice .
How to prepare
Blackjack dough
Sift flour with starch and put it in a bowl, then add oil and rub it by hand until it mixes well then add yeast, salt, sugar and water so that it is warm.
Knead the mixture in the electric mixer until the ingredients are homogeneous, and you have a soft and soft dough .
Leave the dough for an hour until you rest and ferment.
Put a quantity of oil in a large skillet, put it on the fire, and leave it until the oil gets hot.
Prepare a bowl with a little water to put the spoon in while frying the buoy.
Form a buoy dough into small balls that are close to the size with a small spoon, and put it in the water before using it every time so that the dough does not stick with it, so as not to volatilize the oil.
Leave the buoy balls in the oil until they are well browned and continue to stir.
After floating the oil, put the buoy and put it in a colander until filtered from the oil, then put it in the cold diameter .
Strain the buoy from the diameter, put it in the serving dishes, and set it aside to cool.
Thick syrup
Put the sugar and water in a saucepan, and mix them together until most of the sugar dissolves.
Put the pot on a medium heat for ten minutes, then add the lemon juice and leave the mixture until golden in light color.
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