Znoud al-Sit (lady’s upper arm) which are cream filled pastry rolls


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Well, let me just say that his was my first time ever making or even eating these, but it will not be my last, insha Allah. Making them took time, of course…but these are amazing. They are a pastry type dough with a custard type, rose water flavored cream filling drenched in a sweet syrup…topped with coconut or ground nuts, even chocolate I suppose. They are perfect for anything. You can change the flavor of the custard too I am sure….but being my first time trying the recipe I decided to do as the recipe said. I am happy with my results. Highly recommend trying it.

the dough:

2 c flour

1tsp baking powder

1/4 tsp salt

2 eggs beaten

2/3 c water

2 tbsp hot oil

flour for work surface and oil for frying as well

 

to make this dough, combine the flour and salt then stir in the eggs and water to make a medium soft dough…knead lightly

then drizzle the hot oil over the dough and knead lightly again and set aside for 10 mins

divide the dough into 22 walnut sized pieces, depends on preference also

sprinkle the surface with flour and begin rolling out each piece as thin as possible, you want them rectangular to make them into little cigar shapes.

when you fill them, you will roll them a little, tuck in the sides, and finish rolling. similar to grape leaves.

 

the filling

4 heaping tbsps of cornstarch

3 tbsps sugar

2 c whole milk

1 tbsp rosewater….orrrr if you want to change the flavor, use another of your choice

in a small heavy bottom pot, mix cornstarch and flour with sugar slowly stirring in milk until it is completely dissolved

on medium heat, bring to a boil until it becomes thicker but make sure to stir so as not to burn…7-10 mins total cooking time for this.

It should be similar to custard, thicker then pudding. Take it away from the heat and add your choice of flavor and mix it in.

 

syrup

2 cups sugar

1  and 3/4 c water

1/4 c honey

1 tbsp lemon juice

either 2 cardamom pods or 1 tsp rose or orange blossom water

combine all the ingredients in a small pot and let it boil, stirring with a wooden spoon.  set aside when finished

 

so, to put all of this together is easy….take the dough you have rolled and place custard in the middle. Roll them like cigars, tucking on each edge so there will be no leakage, and then finish rolling it until closed.

when you fry them, make sure the seam is facing down.

You can arrange them on a plate and then poor syrup on them or you can dunk them into the syrup like I did….works better for me.

I also garnished them with coconut…although you can garnish them as you like…I know if I put coconut on anything, my husband will eat it. Looool

I loveeeeeeeee this recipe, yes it is time consuming and work…but it is worth it.

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Banana Pistachio Cake-Kekat al-Mouz wal Fistiq


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This is a new recipe I tried out from a wonderful cookbook given to me by an amazing friend.
This cake has 3 layers with a cream filling, bananas and pistachios in each layer.

For the cake:

1/2 c oil

1 1/2 c granulated sugar

3 eggs 1 c mashed bananas or about 3 medium bananas

2 tsp rosewater

1 tsp vanilla

2 1/2 c all purpose white flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 c milk or buttermilk

1/2 c chopped toasted nuts

for filling:

1 c chilled whipping cream

2 tbsp powdered sugar

1 tsp rosewater

thin slices of bananas

Icing:

1/2 c packed brown sugar

1/4 c whipping cream

3 tbsp butter

1/2 c powdered sugar

1 tsp rosewater

Garnish with banana slices and ground pistachios

to make the cake itself, mix oil, sugar, and eggs for 2 mins. Add the mashed bananas, rose water, and vanilla. Mix well.  Then Mix in flour, baking powder, baking soda, and salt. Do not over beat the mixture just make sure it is mixed well enough to be combined. Fold in nuts if used.

Grease and flour two 9-inch round cake pans, make sure to evenly divide the batter between the two. Put into a preheated 375F oven for about 30 mins or until toothpick comes out clean. Completely cool.

The filling is made by having a bowl already chilled and whipping the cream in it until it holds soft peaks, or can somewhat stand on it’s own.  Add sugar and rosewater and whip it together until stiff peaks form. You may want to use cool whip instead and if so just add the rosewater to it.

Cakes should be totally cooled and you want to slice them in 1/2 horizontally so you have 4 layers….spreading the filling on each layer with banana slices placed neatly. stack your layers.

The Icing is made by using a small sauce pan and combining sugar, cream and butter and bring mixture to a boil while stirring and making sure the sugar dissolves, then boil for about 2 more minutes. Let it cool to room temp and add powdered sugar and rosewater stirring until it is smooth. Immediately spread on the surface of the cake allowing it to drip down the sides of the cake. Sprinkle pistachios on top and decorate as you’d like. Enjoy!!!!!