Difference between revisions of "Borma"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
| Line 9: | Line 9: | ||
* [[shortening]] | * [[shortening]] | ||
| − | == | + | == Procedures == |
1) Take one part of the dough (looks like long hairy white threads). | 1) Take one part of the dough (looks like long hairy white threads). | ||
| Line 24: | Line 24: | ||
[[Category:Arabian Desserts]] | [[Category:Arabian Desserts]] | ||
| − | [[Category:Arabian | + | [[Category:Saudi Arabian cuisine]] |
| − | + | ||
[[Category:Simple syrup Recipes]] | [[Category:Simple syrup Recipes]] | ||
Latest revision as of 08:05, 14 July 2012
Ingredients
- 1 kilo Borma dough
- 1 kilo Pistachios
- sugar syrup
- shortening
Procedures
1) Take one part of the dough (looks like long hairy white threads).
2) Spread pistachios in the center all along the hairy threads.
3) Roll the dough over the pistachios from one edge till the other edge.
4) Put the Borma (looks like long roll) on a greased baking sheet. Fry till brown in color. Turn on all sides and fry till sides are brown in shade.
5) Pour hot sugar syrup on top (generous amount).
6) Cut Borma and serve hot or cold.
