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Bohsalino

by taste2016 August 21, 2017
911
STEP BY STEP

BOHSALINO

BY AMAL BOHSALI
Makes 1 kilo
INGREDIENTS
  • 1 kg pistachios
  • 1 kg ashta
  • ½ kg sugar
  • 5g vanilla
  • 100g rose water
  • 200g ghee

Farek (½ kg)

  • 3 cups fine or medium semolina
  • 1 cup of butter or clarified butter
  • 1 cup sugar
  • ½ cup boiling water
  • ¼ cup rose water
  • ¼ orange blossom water
PREPARATION

1. Grind the unsalted pistachios in a blender to get a fine texture.

2. Take the pistachios, sugar, rose water, vanilla, ghee, and the farek mixture and blend in a food processor until…

3. It forms a soft, malleable, slightly oily paste.

4. Rub your hands with oil, take little lumps of the paste, the size of a small egg, rolling it into a ball; then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot. You can also use a shaped mould instead.

5. Fill the hole with about a tablespoon of ready-made ashta.

6. Stick the edges well together.

7. Tap the mould out to remove the pastry.

Garnish with grinded pistachios.

Tip: The sweets will last one week in the refrigerator.

amal bohsalidessertFarekPistachiosStep by Step
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  • WHAT’S NEW
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  • ART DE VIVRE
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      • Chicken & Poultry
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      • Sauces
    • Column2
      • Lebanese
      • Gourmet
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      • In Season
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