Osmalieh

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Authorbaidoone
RatingDifficultyIntermediate

Osmalieh is a traditional Middle Eastern dessert prepared with baked vermicelli ( Kunafa pastry) sandwiched between sweet cream and garnished with minced pistachio.

Yields10 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 lbs Osmallieh (Kunafa) pastry
 1 lb fresh Arabic cream kushta
 5 cups frying oil
 ¼ cup lemmon jam
 ½ cup minced pistachio
For the sugar syrup
 2 ½ cups sugar
 1 ½ cups water
 1 tsp orange blossom water
 1 tsp rose water
 1 tsp lemon juice

1

To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2

Split the pastry into two parts and spread the first part at the bottom of a pan that has high edges (30cm width).Cover with oil and fry until it gets a golden color.

3

Take out and filter of oil and put it on a carton piece that has the same diameter.

4

Do the same thing with the second part of the pastry.

5

When it is done take one of the pieces and put in a serving plate and cover with walnut or fresh Kushta (Arabic cream).

6

Put the second piece on top.

7

Spread the Syrup to cover all the parts.Spread on top small hills of Kushta evenly, and on top of each hill put some lemmon jam and minced pistachio.

8

Serve hot or keep in the refrigerator for one day only.

Category

Ingredients

 2 lbs Osmallieh (Kunafa) pastry
 1 lb fresh Arabic cream kushta
 5 cups frying oil
 ¼ cup lemmon jam
 ½ cup minced pistachio
For the sugar syrup
 2 ½ cups sugar
 1 ½ cups water
 1 tsp orange blossom water
 1 tsp rose water
 1 tsp lemon juice

Directions

1

To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2

Split the pastry into two parts and spread the first part at the bottom of a pan that has high edges (30cm width).Cover with oil and fry until it gets a golden color.

3

Take out and filter of oil and put it on a carton piece that has the same diameter.

4

Do the same thing with the second part of the pastry.

5

When it is done take one of the pieces and put in a serving plate and cover with walnut or fresh Kushta (Arabic cream).

6

Put the second piece on top.

7

Spread the Syrup to cover all the parts.Spread on top small hills of Kushta evenly, and on top of each hill put some lemmon jam and minced pistachio.

8

Serve hot or keep in the refrigerator for one day only.

Osmalieh

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