Desserts
ChefJihan Liu
Znoud El-Sitt - With Pictures
A wonderful recipe with a step-by-step photo guide showing how to make Znoud El-Sitt. This dessert is popular in the Levant, especially during Ramadan. Enjoy!
Ingredients
Start here, then move straight into the method.
- Ready-made baklava pastry (phyllo dough)
- Pistachios and lemon blossom for garnish
- 1 tablespoon sugar
- 5 tablespoons cornstarch
- 1 vanilla (vanilla flavoring)
- 600 ml milk
- 400 ml liquid cream
- Method for preparing the qashta
- Ingredients and method for preparing the sugar syrup
- 3 cups sugar
- 1 1/2 cups water
- 1 tablespoon lemon juice
- Rose water and orange blossom water to taste
- We prepare the syrup by mixing the sugar with the water and placing them on the heat until the sugar dissolves and the water boils, then add the lemon juice and orange blossom water, let it boil briefly, then remove from the heat.
- To prepare Zanoud al-Sitt
- Divide the strips in half to make them 5 cm long.
Method
Follow the cooking sequence without leaving the page.
- Mix the cornstarch with one cup of the milk and set aside. Add the remaining milk to the cream and vanilla and put them in a saucepan over low heat.
- Before the milk boils, add the cornstarch mixture to the milk and stir continuously until you get a thick mixture. Add rose water and orange blossom water and stir well, then set the qashta aside to cool.
- Place a dough strip 5 cm long horizontally on the work surface, then place another similar strip vertically over its center towards the top (the method is shown in the accompanying photos, click the arrow).
- Place one tablespoon of qashta on the horizontal section of the dough, keeping away from the edges.
- Fold the ends of the horizontal strip to prevent the qashta from leaking during frying, then roll the pastry around itself from bottom to top.
- Heat vegetable oil in a pot and fry the Zanoud al-Sitt until they turn golden. Remove them from the oil and place them on paper towels to drain.
- Dip each Zanoud al-Sitt piece in cold syrup (shīrah).
- Decorate them with pistachios and lemon blossom
- Cut the pastry into strips 10 cm long.
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
