Ladies’ forearms
This recipe for Znood el set makes about 12.
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Serves
6
| Pastry |
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12 sheets
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filo pastry
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for deep-frying
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ghee
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50 gm
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coarsely chopped pistachios
|
| Syrup |
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440 gm (2 cups)
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white sugar
|
|
1 tbsp
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rosewater
|
|
2 tbsp
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lemon juice
|
| Banana filling |
|
20 gm
|
butter
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|
20 gm
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brown sugar
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|
2
|
bananas, cut into 1cm pieces
|
|
2 tbsp
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lemon juice
|
|
300 gm
|
ashtar (see note) or fresh ricotta
|
|
200 gm
|
pistachio halva, broken into 1cm pieces
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1
|
For banana filling, melt butter in a small saucepan, add sugar and stir until dissolved. Add banana, then juice and cook over medium heat for 2 minutes, banana should still be a little firm, then remove from heat and cool. Gently fold together banana, ashtar and halva.
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2
|
For syrup, combine sugar with ½ cup water in a small saucepan over medium heat and bring to the boil, stirring to dissolve sugar. Add rosewater and juice, then set aside to cool.
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3
|
Cut filo sheets crossways into four 26cm x 9cm pieces and cover with a tea towel to prevent pastry drying out. Lay 2 pieces of pastry on top of each other on a work surface. Repeat with another 2 pieces, then lay the second piece perpendicular to the first to create an upside down T-shape. Place 2 tbsp of filling in the join of the T, leaving about 8cm on either side. Fold over the sides to enclose, then roll along the length of the T to create a cigar shape
and brush edges with water to seal. Repeat with remaining pastry and filling.
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4
|
Heat ghee in a large, deep saucepan or deep-fryer to 190C. Add pastries and deep-fry for 2-3 minutes or until golden, then remove, drain on absorbent paper and dip in sugar syrup. Serve scattered with chopped pistachios.
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Note Ashtar is cooked cream available from Middle Eastern grocery stores.
RECIPE Joseph Abboud
PHOTOGRAPHY Sharyn Cairns
STYLING Rodney Dunn