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sherbet Sherbet is known as Qatar in many countries, and it is a viscous syrup that is used in various desserts, especially those that are free of sugar such as kunafa, as it is characterized by its sweet and delicious taste, ease of preparation, and its cheap and available ingredients in every home. It is one of its main ingredients, and in this article we
will learn how to prepare the sherbet and some of the sweets it is used in. 0 seconds of 0 secondsVolume 0% Ordinary sorbet the ingredients: 5 cups of white sugar. 4 cups of water. Half a tablespoon of fresh lemon juice. How to prepare: Put the required amount of sugar and water in the cooking pot, and put it on the fire for 10 to 15 minutes, taking care to stir constantly until the sugar dissolves well in the water. We put a tablespoon of lemon on the mixture, when it becomes sticky, and then keep it on the fire for another 5 minutes. Leave it aside until it cools completely, in the event that cold desserts are served, such as Layali Lebanon and Al Madloukh, while placing it warm on sweets that are served hot;
Such as harissa, kunafa and other hot sweets. Sherbet flavored with rose water the ingredients: 4 cups of water. 5 cups of white sugar. A tablespoon of rose water. Half a tablespoon of fresh lemon juice. How to prepare: Put the required amount of sugar and water in the cooking pot, and put it on the fire for 10 to 15 minutes, taking care to stir constantly until the sugar dissolves well in the water. We put a tablespoon of lemon juice on the mixture, when it becomes sticky, then let it simmer for another 5 minutes. Leave it aside until it cools completely, in the case of serving cold desserts, such as Layali Lebanon and Al Madloukh, while placing it warm on sweets that are served hot; Such as clamp, claws and other hot sweets. Some desserts served with sherbet Kunafa of
different types. Lebanon’s nights. the ring. Clagg. mush. Baklava. blackjack. Basbousa of different types. Qatayef of various kinds. clamp. Zainab’s fingers. Six bracelet. Beehive. How to make basbousa with cream the ingredients Dough Ingredients: A cup of semolina. A cup of coconut. Two large eggs. A teaspoon of vanilla powder. A teaspoon of baking powder. Half a cup of white sugar. Half a cup of corn oil. A cup of yoghurt. Half a teaspoon of carbon. Filling Ingredients: A cup of liquid milk. Half a cup of starch. Sour tray. Half a
cup of white sugar To decorate: crushed pistachio nuts. How to prepare: We bring a deep bowl and put the eggs, sugar, vanilla and oil in it, and beat it well with an electric whisk. Ad
d to the mixture both semolina and coconut and mix them well. Put the milk in a bowl and put the carbon on it and stir it well, then leave it for some time until it boils, then put it on the previous mixture and stir until the mixture is homogeneous. We bring the tray that you want to make the basbousa with and grease it with a little corn oil and tahini, then put half the amount of dough in it (first layer). We put milk, sugar and starch in a saucepan on the fire, leave it until it freezes a little, then remove it from the heat and add the cream can and stir it with the mixture well. Pou
r the mixture over the first layer of dough, then add half of the remaining dough. We put the oven at a temperature of 180 degrees Celsius, then insert the basbousa tray into it, and leave it for 15 to 20 minutes until it turns golden. We take it out of the oven, then pour the syrup on it, decorate it with ground pistachios, and leave it to cool a little.


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