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Konafa with cheese كنافة بالجبنة

Notes

Konafa is made of a very thin half cooked pastry. The closest in North America would be vermicelli or Angel hair.

Konafa can be found in some Middle Eastern groceries.

In Turkey and Greece, the name Kataifi is used for what Egyptian call Konafa, while Katayef is another different Egyptian desert.

Servings: 6

Preparation Time: 0.75 hours

Ingredients

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Konafa with cream كنافة بالكريمة

Notes

Konafa is made of a very thin half cooked pastry. The closest in North America would be vermicelli or Angel hair.

Konafa can be found in some Middle Eastern groceries.

In Turkey and Greece, the name Kataifi is used for what Egyptian call Konafa, while Katayef is another different Egyptian desert.

Servings: 7

Preparation Time: 1 hours

Ingredients

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Vermicelli with sugar شعرية بالسكر

Notes:

Vermicelli can be made into a rice or pasta substitute, or side dish. This recipe however, makes it a dessert.

Servings: 4

Preparation Time: 0.25 hours

Ingredients

1/2 pack vermicelli
2 cups water.
Vegetable oil.
5 tablespoons sugar.

Cooking Instructions

In a deep pan, heat oil then add vemicelli and stir till golden brown.
Dissolve sugar in water.
Add the water to vermicelli.
Leave on medium heat till water is absorbed.
Serve hot or cold.

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Couscous with sugar كسكسي بالسكر

Notes

Couscous is originally from the Western part of North Africa (Morocco, Algeria, Tunisia and Libya).

It has made its way in Egypt, but mostly eaten as a dessert only with sugar.

Servings: 7

Preparation Time: 0.5 hours

Ingredients

2 cups couscous.
2 1/2 cups water .
Powder sugar.
4 tablespoons butter.
Nuts & raisins.
Cinnamon.

Cooking Instructions

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