Znood El-Sitt with Saj Bread

Ingredients

• Saj flatbread
• Clotted cream (qeemar)
• 2 tablespoons flour mixed with a little water (to seal the bread)
• Sugar syrup (shira) for serving
• Shelled pistachios, crushed, for garnish
• Cream filling (qishta):
• 1 cup all-purpose flour
• 2 cups powdered milk
• 1 cup sugar
• 4 cups water
• 3 tablespoons orange blossom water
• To prepare the cream filling:
• Method for Znood El-Sitt:
• Recipe for Znood El-Sitt with saj bread from our friend and cook on Shou Tabkhin Al-Youm:
• هنادي العياص
• Click Henadi’s name for more of her lovely recipes on her profile.
• To make shaibiat (a similar pastry) see: How to make shaibiat in a baking tray

Method

1. Mix all the ingredients and put them in a pot over the stove, stirring constantly until the mixture thickens. Add the orange blossom water, stir well and remove from the heat.
2. Let the cream cool to room temperature.
3. Cut the saj bread into medium rectangular pieces.
4. Place a little cream across each piece, fold the edges over and roll.
5. Seal the edges using the flour-and-water paste until it becomes like a thick paste — press the bread edges firmly to seal.
6. Fry the Znood El-Sitt in a little oil until golden on all sides.
7. Place on kitchen paper to absorb excess oil.
8. At serving time, garnish with crushed pistachios and drizzle with sugar syrup.