The way the diameter works


  • 1 modus operandi of the country
    • 1.1 Ingredients
    • 1.2 How to prepare
  • 2 foods where the diameter is used
    • 2.1 Nabulsi Konafa
    • 2.2 The summit of the judge
  • 3 tips
  • 4 Video of the method of making the diameter

The way the diameter works

The name of the country differs from one country to another. There are so-called towers, countries called syrups, and other countries called syrups, and many people ask about the way the country works and its use. There are many sweets that you can need in the country, such as Nabulsi Konafa, And the dumplings , and Basbousa, and the bite of the judge, and the harissa , and fingers Zainab, and the buoy, and the nights of Lebanon, and baklava , and the sweetness of cheese, and we will show in this article the way the country and some of the foods that are used in it.

the ingredients

  • A cup and a half of sugar.
  • A cup and a quarter of water.
  • A teaspoon of fresh lemon juice.
  • A teaspoon of rose water.
  • A small spoonful of flower water .

How to prepare

  • Prepare a pot, then put the water in it and add sugar to it.
  • Put the pot on a strong heat to bring the ingredients to a boil.
  • Add fresh lemon juice, blossom water, or rose water.
  • Leave the mixture containing ingredients to boil, then reduce the fire and leave to simmer boil for ten minutes until it becomes thick.
  • Set the diameter aside to cool.
Note: Some can add saffron and a little bit of ground cardamom to add the distinct flavor to the diameter.

Food using the country

Nabulsi Konafa

Konafa is one of the distinctive and ancient sweets that need the country, and in Arab customs it is presented in occasions such as engagement, marriage, and success, and others, and it can be prepared locally, and is sold in sweet shops, and the people of Nablus city was famous for its preparation, and their sweets spread in several Arab countries, so it is called Konafa Nabulsi .

Preparation period: 30 minutes.
Cooking time: 15 minutes.
Quantity: 10 people.
the level: Easy
Ingredients :
  • A kilo of ready-made konafa dough.
  • Red dye.
  • Kg of white cheese Akawi chopped and soaked the refinery.
  • Diameter.
  • Two cups of obesity.
  • Crushed pistachios or finely chopped.
  • Two tablespoons of butter.

Method of preparation :
  • Grease a large tray of obesity.
  • Prepare the finished konafa , whether it is coarse or soft, depending on your desire, because some desire the coarse and soft.
  • Put the red dye in the tray first, then add the kunafa dough to the greased tray and the red dye.
  • Prepare the Akkawi cheese after soaking and filtering, then add the grated cheese and spread it on the kunafa, taking care to leave the ends empty.
  • Place 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 Konafa tray over another tray of the same size.
  • Add the syrup to the kunafa, which is hot, then garnish with pistachio.

To the top of the judge

Preparation period: 30 minutes - two hours.
Cooking time: 20 minutes.
Quantity: 10 people.
the level: Easy

Ingredients :
  • Two cups of flour .
  • A quarter of a teaspoon of salt.
  • 1 tablespoon of starch.
  • A teaspoon of instant soft yeast.
  • A teaspoon of sugar.
  • A teaspoon of liquid vanilla .
  • A cup and a quarter of water.

Method of preparation :
  • In a blender jug, put the flour , salt, starch, yeast, sugar, vanilla, and water, and then turn the mixer on at a slow speed until you have a liquid dough.
  • Next put the dough in a deep dish, then cover the dish with a piece of nylon and put it in a warm place for about two hours.
  • After an hour has passed from the time the dough is fermented, flip it with a wide plastic spoon lightly for only seconds, then cover the dough and leave it in a warm place.
  • In a deep frying pan, add an amount of oil approximately 2 inches high. Heat the oil over a medium heat.
  • In a deep bowl, put the diameter, leave it beside you while frying the dough, in a small plate, put a little oil to cover the spoon while forming the bite of the judge .
  • Bring a bag of sweets or a transparent plastic bag and put the mixture in it, and scissors cut the tip of the bag and start pouring dough to the top of the judge in the oil container.
  • After making sure that it became golden, remove the top of the judge, filter it from the oil, then drop it in the diameter.
  • Serve hot or cold.


  • Sift the flour with the starch well so that the starch is distributed in the flour, and make sure the mixture is free of impurities.
  • Make sure that the oil is not too hot so that it does not just rip on the outside and is raw inside, not cold so that the judge’s top does not absorb too much oil.