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Znoud el sit are a defined happiness especially when they are homemade. And making them from scratch is one of the quick easy recipes to prepare.
You can never pass by any Arabic sweets shop in Lebanon without spotting a tray of znoud el sitting on the display. These delicious sweet rolls are a favorite for many in Lebanon and the Levant region. And many indulge themselves in devouring this roll of ashta cream, fried and dipped in sugar syrup with an incredible taste. And although some tend to buy znoud el sit, many enjoy preparing them at home. The reason is making znoud el sit from scratch is not a big deal and can be one of the quick easy recipes to prepare.
These Lebanese delights may not rank among the best healthy recipes, but they are worth trying. The combination of the crispy crust on the outside and the smooth filling on the inside gives you an incredible delight as you devour them. They are defined happiness especially when they are homemade!
Znoud el sit, known in the west as Lady’s fingers, are fried crispy rolls made out of phyllo dough and filled with ashta cream, a thick clotted cream. Once they are rolled, they are fried in hot vegetable oil for a few minutes then immediately dipped in sugar syrup and decorated with crushed pistachio. Znoud El Sit are served cold or at room temperature.
The name of znoud el sit translates to the upper arms of a woman in Arabic. The reason behind the name goes back probably to the shape of these rolls that resemble the nice arms of a lady.
Znoud el sit is extremely popular in the Middle East, mainly in Lebanon and Syria where they originated from. However, you can find these sweets in any country in the Levant from Jordan to Iraq, and even to Armenia… especially during the month of Ramadan.
There are three main categories under which the ingredients fall:
I have written a full article on how to prepare ashta cream and what are the key elements to consider for a successful outcome. Start by dissolving the sugar in the milk and rose water, then while boiling the milk, add semolina gradually until you see that the texture thickens. At this point, turn off the heat and add the ricotta while whisking to combine.
The rule of thumb for the sugar syrup is the 1:2 ratio of water to sugar. This means you need to add a cup of water for every two cups of sugar. You can add as well a teaspoon of rose water to flavor your syrup. Once the syrup starts to boil, squeeze half a lemon and let the syrup boil for 3 minutes before turning off the heat. The texture will thicken as the syrup cools down.
For the rolling process:
For frying:
You can freeze znoud el sit uncooked. Over a tray covered with parchment paper, lay the uncooked roll, and store them in the freezer until they are well frozen. Then transfer them to zipper bags and store them in the freezer for up to 3 months for future use.
Looking for more sweets and dessert recipes? Check out these recipes:
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Znoud el sit are a defined happiness especially when they are homemade. And making them from scratch is one of the quick easy recipes to prepare.
14 square sheets of phyllo dough
For the ashta cream:
For the sugar syrup:
Calories: 511 kcal per serving | Serving size: 1 lady finger | Number of servings: 14
Total Fat 34 g | Saturated Fat 5 g | Cholesterol 10 mg | Sodium 202 mg | Potassium 17 mg | Total Carbohydrate 48 g | Dietary Fiber 1 g | Sugars 31 g | Protein 5 g | Vitamin A: 0% | Vitamin C: 2% | Calcium: 2% | Iron: 6%
* The Percent Daily Values are based on a 2,000 calorie diet
3 Comments
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Appreciate the recommendation. Will try it out.
Amazing!!