Wednesday, December 4, 2013
Bourma is a rolled pastry made with kataifi/kunafeh.
Quite a challenge to make, haha.
I didn't want to deep fry in oil, but the original way, like how I ate it before, is in fried in ghee. Yummy!
So, I fried it in the oven because I don't have a squarish pan and wanted to save on ghee.
Packaged kataifi is all messy. I can't find any straight clumps to work with, and so.... they look pretty messy when rolled up with no definite direction of the pastry.
The nuts don't look centered, the pastry is thick and thin in places. But since I can get them rolled up and cooked, I think it's quite alright for a first timer, hehehe.
I had these for breakfast the next few days as rich stuff is better consumed in the morning, with sufficient time for me to use up those calories. They are seriously fattening, haha!
But everything is still about moderation. 2 slices each morning can last me until lunch.
Watch a video of how it's made here
2/3 cup coarsely chopped cashews
2/3 cup coarsely chopped pistachio
150gm ghee or more
Rosewater shira for drizzling
1. Take around 100gm of kataifi and arrange them like a rectangle.
2. Put nuts of choice and put them along the center of the pastry.
3. Roll up from an angle, starting from one corner. Tighten the roll by wringing it tight. Trim it if it's needed
4. Place it into a loaf pan.
5. Repeat step (1-4) with balance of kataifi and nuts.
6. Put the ghee on top of the rolls. Bake in preheated oven at 200C, lower heat only (to mimic frying), turning the rolls every 5 minutes after the first 10 minute. Bake them until they look golden.
7. Drain excess ghee from the pan and generously drizzle some shira over.
8. Slice with a sharp knife
I am submitting this to Asian Food Fest West Asia Month,
hosted by Shannon of Just as Delish