Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g (8oz) plain flour
- 200ml (7fl oz) oil
- ½ dozen whole blanched almonds
- handful ground pistachios
- -- S Y R U P :
- 500ml (18fl oz) water
- 250g (9oz) sugar
- 2 teaspoons lemon juice
- 1 teaspoon ground cardamom
- 2 teaspoons rose water
Directions
First make the syrup, by placing the water and sugar in a medium sized saucepan. Add cardamom, rosewater, and lemon juice. Boil for 5 minutes, until sugar dissolves. Set aside to cool.
Place oil in a medium sized saucepan on high heat for 5 minutes. Dip almonds until slightly red, remove almonds and set aside until required.
Lower to medium heat, and add flour to the oil. Mix until flour becomes reddish brown in colour. Now add the cold syrup and mix well. Keep mixing until you see the mixture starting to bubble and becoming thick like a dough, remove from heat and spoon onto a platter.
Category:Arabian Recipes
Category:Arabian Desserts