Serving Size: ~250-300pcs
Ideal Recipe
| Category | Ingredient | Weight | Volume |
|---|---|---|---|
| Dry Base | T7in fa2ech | 4kg | |
| Baking Powder | 55g | ||
| Khamire | 40g | ||
| Sekar | 1.8kg | ||
| Liquid Base | 7alib | 1.5l | |
| Fat | Samne ba2ra l 7aloub | 500g | |
| Zayt nabete | 100g | ||
| Zebde | 600g | ||
| Extras | Joz el tib | 2 pcs (10g) | |
| Barech 7amoud | 2 pcs | ||
| Ma7lab | 50g |
Liquid Prep
- Dawib l samne wl zebde 3a nar khafife
- Tafe l nar la yeftaro
- Dawib l sekkar bl 7alib ma3 l zayt, bass khalle rakwit 7alib lal khamire (zid l sekar chway chway la2an eza 7attaytoun kelloun bt sir so3be ydoubo, bl akhas eza l 7alibet msa23in, max bass ydoubo l aktariye zidoun 3al zebde wl samne 3a nar khafife)
- Zid l samne wl zebde 3al 7alib
- Ntoroun la yeftaro kermel l khamire (aw dawib l khamire bi chwayit 7alib la yfouro)
Dry Prep
Nkhol klchi nechif ma3 l raweyi7
3ajen
- 3rok klchi bass la yekhdo ba3ed (w zid chwayt t7in la ybatlo ylaz2o bl jat)
- Salleboun
- Ghattiyoun bi war2it naylon lez2a 3a wejjoun w ta2eloun la tene nhar l soboh max (8-12 hours)
- Ka33ekoun w soffoun bl sawane
Khabez
- Hamme l foron 180-200C
- Khbezoun bl dor mn awal saniye ka33akta laykouno rte7o chway
- Chiloun bass yenefkho w anja2 ye7marro