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    You are in: Home / Community Forums / Middle East & North Africa / Palestinian dessert??!?!!
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    Palestinian dessert??!?!!

    Go to page << Previous Page  1, 2
    Elmotoo
    Fri Aug 14, 2009 9:43 am
    Forum Host
    oooohhhhh yummmmmmm.
    Chef Baby Hippo
    Tue Oct 13, 2009 3:53 pm
    Newbie "Fry Cook" Poster
    I think the right spelling for it is Shabiat?
    But i am not shure i shall check! Brb
    Chef Baby Hippo
    Tue Oct 13, 2009 3:54 pm
    Newbie "Fry Cook" Poster
    icon_lol.gif Ya that is the right spelling Shabiat!!!!!!
    Liza Sunnenberg
    Wed Oct 14, 2009 3:20 pm
    Food.com Groupie
    Abu Noor sent in something on this dessert, but, unless there is a "translator" button, I'll bet half the people on 'Zaar don't know what she is saying! Is there some sort of "put it in --------- language" for us to use?? I haven't seen one, but I just found out how to get to the community cafe! Liza
    Jamilahs_Kitchen
    Fri Nov 06, 2009 6:37 pm
    Food.com Groupie
    Um Safia wrote:
    Bella26 wrote:
    thanks, I appreciate you trying to find it for me... I know what kunafa is, and this isn't kunafa. I've never even heard of kunafa with phyllo dough, as you're supposed to use something like vermicelli.

    I was able to get the name of the recipe but I only know how it sounds in arabic, and so i wouldn't know how to spell it icon_confused.gif
    It sounds like GOULESH/KOULESH/QULESH.....

    It's made with phyllo dough, and a white filling mixture that looks like milk with cornstarch, and they're folded into triangles, and they are eaten with sheera on top (arabic sugar syrup), and you decorate their centers with ground pistachios.

    If anybody knows what im talking about, pleaaaaaaaaaase tell me ASAP so i can practice it, and then serve it for thanksgiving!!!!


    Hi Bella26,

    I think I am familiar with what you are describing. The triangles are common throughout the entire middle east and each country gives them a different name.

    (''GOULESH/KOULESH/QULESH'' means 'everything' in many Arabic dialects.....)

    I can't find the exact recipe I want but here's a similar one...

    Take a look at this recipe to see if it's anything like you're looking for:

    Sabeye b'Lebeh Cheese-Filled Pastries

    By Jennifer Felicia Abadi

    These are not difficult, but they are time-consuming; you have to methodically hand-fold each triangle out of a strip of phyllo dough. But once they are done, you can freeze and enjoy them at a later date. Because the rose water syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator. Rose water is available at Middle Eastern markets. Serves 15 to 20 (about 81 phyllo triangles)

    Sabeyeh b'Lebeh (Phyllo Triangles with Sweet Ricotta Filling)

    1 cup whole milk
    1/4 cup Cream of Rice cereal
    2 tablespoons sugar
    One 15-ounce container (about 2 cups) whole-milk ricotta cheese
    1-1/2 Tablespoons rose water
    1/2 lb. phyllo dough (half of a 1-pound box), thawed according to package directions
    6 Tablespoons unsalted butter, melted
    6 Tablespoons vegetable oil
    Ground cinnamon
    Cold rose-water syrup (see below)

    Bring the milk to a boil in a medium-size saucepan. Add the cereal and mix well with a spoon. Remove from the heat, add the sugar and stir for 30 seconds to dissolve. Cover and let stand for 3 minutes, allowing the cereal to thicken.

    Place the ricotta and rose water in a large bowl and combine well with the cereal mixture. Set aside.

    Unroll the phyllo dough on a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise along the short end. Reroll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (phyllo will keep up to 1 week in the refrigerator; do not refreeze).

    Cut the remaining half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a damp towel to keep moist.

    Preheat the oven to 300 degrees for 15 minutes. Combine the butter and oil.

    Working with one strip of dough at a time, gently peel off a single layer of phyllo and place it vertically before you on a clean work surface. Re-cover the stack of phyllo with a damp towel. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture.

    In the bottom left corner, about half an inch from the left and bottom, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling to the leftmost side to form your first triangle shape. Continue to fold the triangle onto itself until you reach the end, brushing with the butter-oil mixture if the phyllo appears dry and cracks while folding.
    Brush the surface and loose edge with the butter-oil mixture. (You may freeze the triangles at this point for up to 3 weeks by gently placing them in a large tin or tightly sealed plastic container in layers, separated by plastic wrap or wax paper. The frozen triangles can be placed directly in the oven.) Place the triangles on an ungreased baking sheet about 1 inch apart.

    Bake until slightly brown and crisp, 12-15 minutes (15-20 minutes for frozen triangles). Serve warm or at room temperature on a large platter, sprinkled with cinnamon and drizzled with syrup. These will keep, refrigerated, for up to 3 days. Reheat in the oven for 3 to 4 minutes before serving.

    Rose-Water Syrup

    3/4 cup cold water
    2 cups sugar
    1 Tablespoon plus 2 teaspoons rose water
    1 Tablespoon lemon juice

    Combine the water and sugar in a medium-size saucepan. Bring to a bubbling simmer over medium heat. Reduce the heat to medium-low and cook, uncovered, for 12 to 15 minutes, stirring occasionally (the liquid will thicken slightly). Remove from heat. Immediately stir in the rose water and lemon juice.

    Let cool slightly, then pour into a glass jar. Refrigerate for at least 5 hours or overnight until completely chilled. Serve very cold in a pitcher or drizzled over various desserts in this chapter. This syrup will remain fresh in a jar in the refrigerator for months.

    From Jennifer Felicia Abadi, A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen (Boston: Harvard Common Press, 2002); used with permission.


    Obviously, you can then sprinkle the pistachios on the top at the end.

    I will keep looking for you and see if my friends know any recipes....

    Rezika.
    Funny we usually call Goulesh the meat or spinach filled phyllo.
    chef FIFI
    Fri Nov 06, 2009 10:59 pm
    Food.com Groupie
    It's kolelaj....
    Jamilahs_Kitchen
    Sat Nov 07, 2009 12:16 am
    Food.com Groupie
    chef FIFI wrote:
    It's kolelaj....


    Is that what Pali's call the dessert?

    Egyptian goulash is meat and onions and spices inside phyllo. A meat pie. My husband would live on these if I let him.
    chef FIFI
    Thu Nov 12, 2009 11:48 pm
    Food.com Groupie
    Koolaj is phyllo dough stuffed with ishtah(a thick cream) and dipped in attar(syrup)
    chef FIFI
    Thu Nov 12, 2009 11:48 pm
    Food.com Groupie
    Is gholash a appetizer or dessert?
    Jamilahs_Kitchen
    Fri Nov 13, 2009 1:28 am
    Food.com Groupie
    chef FIFI wrote:
    Koolaj is phyllo dough stuffed with ishtah(a thick cream) and dipped in attar(syrup)
    Ahh yeah I know now. Everyone makes that. I never been a fan of the hard cream. Maybe it's the texture.
    Jamilahs_Kitchen
    Fri Nov 13, 2009 1:43 am
    Food.com Groupie
    chef FIFI wrote:
    Is gholash a appetizer or dessert?
    App. It's just like Sfeeha or Borek or whatever a variation of the same thing in phyllo not reg dough.

    I think you guys put rice in yours. I don't remember lol.
    Maya's Mama
    Thu Dec 10, 2009 9:20 pm
    Forum Host
    Just to add to the conversation:

    In my home we always refereed to any dish made with phyllo as "golash"... there was golash hadi'i... i.e. savory phyllo... filled with either cheese or meat. and golash hiloo... i.e. sweet golash.

    i don't know the recipe for the dish you are describing in the initial post but i'm pretty sure that it is a thick custard filling. made on the stove in a double boiler.
    UmmTariq
    Thu Mar 18, 2010 4:48 pm
    Newbie "Fry Cook" Poster
    I used to watch my FIL make the cooked white filling (ashta) for several Palestinian desserts. It's very similar to the filling recipe here, but he didn't used eggs:
    http://www.recipezaar.com/Kadaifi-Me-Krema-Greek-Shredded-Wheat-Pastry-With-Custard-97614

    Yeah, my Egyptian MIL calls any dish cooked with layers of phyllo, sweet or savory, "kallaj". Good luck!
    Elmotoo
    Thu Mar 18, 2010 10:40 pm
    Forum Host
    ...where's that 'like' button?
    lujane
    Fri Aug 26, 2011 10:19 pm
    Newbie "Fry Cook" Poster
    this is called waarbat..inside it is kushta, which you make out of milk and corn starch(and you can put rose water to the kushta for taste, but this is optional.
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