Description
And again, Algerian sweets... Honey, sweet as baklava... Dangerous for the figure, but so good... She with a light crisp crust, and the inside is soft and full of syrup! As always, available products and without problems!
Ingredients
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150 g
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4 piece
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100 ml
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1 cup
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100 g
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100 ml
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1 pinch
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1 Tbsp
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Make choux pastry. In a container placed floral or plain water, sunflower oil (100 ml), sugar, salt and vanilla. Bring to a boil and add all the flour, stir actively until the dough is smooth, remove from heat, allow to cool a couple of minutes to when we shall start to introduce eggs, they are not folded...
Enter the eggs one by one, again actively interfere and add the following just after the dough becomes homogeneous
Spread the dough in a pastry bag, the dough heavy, so I adapted that way... put the Bag in a tall glass, and is applied inside the dough. In hot oil (about 300 ml) is extruded strips with a length of about 15 cm...
The clarification! In Algeria slabiy immediately dipped in honey, but I don't like so sweet because doing something like a syrup. Breed honey flower water (can be plain), bring to a boil and turn off. Can also add lemon for taste, it taste...
I apologize for the outburst... the camera went crazy ( ( ( After roasting slabiy spread on a napkin to remove excess fat, and then alternately immersed first in a syrup or raw honey, then in ground peanuts. Peanuts you can substitute other nuts or even sprinkle with sesame seeds, is also practiced here.
Here is a treat called zlabya and he has a different recipe... don't know the roots to zlabya bananie, but I know one thing, it was named so because of the shape, because the stripes mostly appear slightly rounded as bananas.
These are my memories of the Holy month of Ramadan... a Story about Ramadan and to zlabya below)))
And this photo specially for the BLOOMING APPLE tree))) IN the area of El Almy (name of the city in which I live) lives my friend from Moscow)))
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