Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Ladies’ forearms


This recipe for znood el set makes about 12.

You'll need

  Pastry 12 sheets filo pastry for deep-frying ghee 50 gm coarsely chopped pistachios   Syrup 440 gm (2 cups) white sugar 1 tbsp rosewater 2 tbsp lemon juice   Banana filling 20 gm butter 20 gm brown sugar 2 bananas, cut into 1cm pieces 2 tbsp lemon juice 300 gm ashtar (see note) or fresh ricotta 200 gm pistachio halva, broken into 1cm pieces

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

Note Ashtar is cooked cream available from Middle Eastern grocery stores.


At A Glance

  • Serves 6 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jun 2007

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.