Sweets Moroccan (Kryouche):
the ingredients:
● 2 cups plain white flour for instant yeast extract
● Sugar cup
● Warm water (for yeast)
● 1/2 cup of saffron leaves
● 1 tablespoon orange b... lossom water (to soak saffron)
● 1/2 teaspoon ground cinnamon
● 1/2 teaspoon grounded aniseed
● 1/4 teaspoon ground grated
● 1 teaspoon baking powder
● 1/2 cup roasted sesame and a soft grind
● 1/21 tablespoon olive oil
● 1/21 tablespoon vegetable oil
● 1 tablespoon melted butter
● 1/2 teaspoon white vinegar
● 1 yolk egg
● 1/2 cup warm water (kneading)
● Salt brush
● For frying:
● Excessive vegetable oil
● For sherbet or sherbet:
● 2 cups honey
● 2 tablespoons orange blossom water
● For face:
● 1/2 cup sesame of roasted love
How to prepare:
1. In a small dish, melt the yeast and sugar in two tablespoons of warm water and leave it for 10 minutes to start the reaction.
2. In a small dish, saffron in a tablespoon of orange blossom water and set aside.
3. In a wide and deep dish, place the flour, then add the ground sesame, clove, cinnamon, aniseed, baking powder and salt and toss the ingredients by hand until mixed well.
4. Add olive oil, vegetable oil, butter, egg yolk, vinegar and saffron with orange blossom water and knead by hand until all ingredients are mixed together.
5. Add the yeast and knead until mixed well with the dough, then add the warm water gradually and knead by hand for 5 minutes until we get a paste elastic and soft and non-adherent.
6. Form the dough in the shape of a roll and cut into 6 equal pieces and cover it and let it rest for 15 minutes.
7. If we do not have the mold, we use a pizza slicer to slice the squares. We work in each square with 4 longitudinal slices and we do not reach the edges of the square.
8. Form the squares in the shape of a rose and continue until we finish all the quantity, leave the roasting and satiety to rest for 10 minutes before frying.
9. In a pan over strong heat, protect the vegetable oil.
10. In another pot, put the honey and water on medium heat until boiling, then reduce the heat and leave it to keep it hot.
11. Take the shabakiya in the protective oil until it becomes golden color. Remove it from the oil and put it directly in the honey and turn it over until it mixes well with the sherbet.
12. Put the sweetness of the Moroccan Shabakia or Qriouish in a strainer so that the excess honey is filtered and served.
the ingredients:
● 2 cups plain white flour for instant yeast extract
● Sugar cup
● Warm water (for yeast)
● 1/2 cup of saffron leaves
● 1 tablespoon orange b... lossom water (to soak saffron)
● 1/2 teaspoon ground cinnamon
● 1/2 teaspoon grounded aniseed
● 1/4 teaspoon ground grated
● 1 teaspoon baking powder
● 1/2 cup roasted sesame and a soft grind
● 1/21 tablespoon olive oil
● 1/21 tablespoon vegetable oil
● 1 tablespoon melted butter
● 1/2 teaspoon white vinegar
● 1 yolk egg
● 1/2 cup warm water (kneading)
● Salt brush
● For frying:
● Excessive vegetable oil
● For sherbet or sherbet:
● 2 cups honey
● 2 tablespoons orange blossom water
● For face:
● 1/2 cup sesame of roasted love
How to prepare:
1. In a small dish, melt the yeast and sugar in two tablespoons of warm water and leave it for 10 minutes to start the reaction.
2. In a small dish, saffron in a tablespoon of orange blossom water and set aside.
3. In a wide and deep dish, place the flour, then add the ground sesame, clove, cinnamon, aniseed, baking powder and salt and toss the ingredients by hand until mixed well.
4. Add olive oil, vegetable oil, butter, egg yolk, vinegar and saffron with orange blossom water and knead by hand until all ingredients are mixed together.
5. Add the yeast and knead until mixed well with the dough, then add the warm water gradually and knead by hand for 5 minutes until we get a paste elastic and soft and non-adherent.
6. Form the dough in the shape of a roll and cut into 6 equal pieces and cover it and let it rest for 15 minutes.
7. If we do not have the mold, we use a pizza slicer to slice the squares. We work in each square with 4 longitudinal slices and we do not reach the edges of the square.
8. Form the squares in the shape of a rose and continue until we finish all the quantity, leave the roasting and satiety to rest for 10 minutes before frying.
9. In a pan over strong heat, protect the vegetable oil.
10. In another pot, put the honey and water on medium heat until boiling, then reduce the heat and leave it to keep it hot.
11. Take the shabakiya in the protective oil until it becomes golden color. Remove it from the oil and put it directly in the honey and turn it over until it mixes well with the sherbet.
12. Put the sweetness of the Moroccan Shabakia or Qriouish in a strainer so that the excess honey is filtered and served.
#food_morocoo See More