Znoud-el-sit with creamy choco hummus filling and red grape sauce, It Needs prepare 20 Ingredients And 10 Steps

Ok now Cooking Direction Of Znoud-el-sit with creamy choco hummus filling and red grape sauce Znoud el sit, with slightly different names, can be found in numerous countries, including Lebanon, Syria, and Iraq, while its name translates as lady's upper arms—supposedly because the round, elongated shape of the pastry resembles lady's arms. These cute sweet cream-filled pasteries are a staple in many middle-eastern households, especially as an Iftar treat during the Holy month of Ramadhan. Znoud means 'upper arm' and these decadent treats are playfully called Znoud el Sit (ladies' upper arm) in honour of plump ladies' creamy upper arms.

Our Roasted Red Pepper Hummus is extra creamy with roasted red peppers added. We love these Chicken and Hummus Lettuce Wraps because they are easy Or, try making this Dreamy Tahini Sauce which can be used on just about anything — salads, vegetables, meats, falafel and much more! I made this for pancake day or Shrove Tuesday, but why wait all year to eat pancakes! We can cook Znoud-el-sit with creamy choco hummus filling and red grape sauce using 20 ingredients and 10 steps. Here is how you cook Znoud-el-sit with creamy choco hummus filling and red grape sauce.

Ingredients of Znoud-el-sit with creamy choco hummus filling and red grape sauce

Prepare of chickpeas (boiled unsalted).
Prepare of edible coconut oil.
You need to prepare of peanut butter.
You need to prepare of Nutella.
Prepare of honey.
Prepare of chocolate sauce.
Prepare of deseeded dates.
Prepare of chocolate essence.
Prepare of Bread.
Prepare of Maida slurry.
Prepare of Oil for frying.
Prepare of Sugar.
Prepare of Water.
You need to prepare of Rose water.
You need to prepare of Pineapple blossom water.
Prepare of Chat masala.
You need to prepare of Red grapes.
Prepare of Mix dry fruits powder.
Prepare of Purple tuile for garnishing.
You need to prepare of Golden beads to decorate the hummus.

I love pancakes and I could eat them all year round. Fried baklawa dough filled with fresh cream (ashta), drizzled with sweet rose syrup and topped with crushed pistachios. Falafel, romaine lettuce, tomatoes, red onions, fried potatoes, fried eggplant and tahini sauce. Fillo dough filled with whipped cream and fried and sweetened with sugar syrup and rose water.

Znoud-el-sit with creamy choco hummus filling and red grape sauce instructions

Take a mixer jar. Add in boiled chickpeas, dates, honey, Nutella, chocolate essence, peanut butter, coconut oil, honey and chocolate sauce..
Blend it to a paste. Keep it on a dense side as we want to fill it in a bread that is going to be fried. Keep it in a freezer for 15-20 mins..
Take bread slices. Cut out sides. Roll to make thin flats..
Apply maida slurry on 3 sides. Put a cigar of Choco hummus on the side which is plain. Roll to make znoud-il-sit. Make all like this. Keep in the freezer for 30 mins..
Take 1.5 cup of sugar and a cup of water in a pan. Bring it to boil. Add 1 tsp lemon juice and again boil for 5-6 mins on reduced flame. Add pineapple essence and rose water to it. Remove from flame. Our simple syrup is ready..
In the other pan take the rest of the sugar and water. Bring it to boil. Add lemon juice and crushed grapes and reduce the flame..
Boil for 4-5 mins. Then add chat masala. Mix well and turn the gas off. Red grape sauce is ready..
Put the pan on gas. Heat oil. Deep fry bread rolls in hot oil on low flame. Fry until golden brown and crispy. Pour simple syrup on fried rolls. Sprinkle dryfruit powder on both the ends as we do in cannolis..
Take a serving plate. Place a purple tuile on it. Place bread rolls on it. Make a quenelle of chocolate hummus and place. You can place some golden edible beads on it. Spread grape sauce. And serve..
Or you can serve with one broken..

Grape jelly, chili sauce, and meatballs form an unlikely alliance in this great weeknight recipe that kids and adults love. Sizzlers: Sizzling Chicken in Pepper sauce, Herbed Grilled Chicken. Creamy, savory, & filled with irresistible flavor. Coconut milk to thin sauce (or creme fraiche), if necessary. (Serve with crisp asparagus). To clean, I squeeze some fresh lemon juice over any fish, let it sit for a few minutes, then wash with cold running water.

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