Znoud El Sit is among the most famous Lebanese dessert recipes and a go to for many households in Lebanon. The dish, however, didn’t exactly originate from Lebanon and is actually first created in Kirkuk, Iraq, yet it’s widely popular in many Arabic countries, and especially in Levantine countries.
PREP TIME
15 mins
COOK TIME
15 mins
COURSE
Dessert Recipes
CUISINE
Middle Eastern Food Recipes
SERVINGS
6 People
CALORIES
not defined
Ingredients (Znoud El Sit)
Phyllo pastry packet, defrosted and at room temperature
melted butter or ghee
batch of homemade kashta
crushed pistachios
Ingredients (Sweet Syrup)
sugar
water
lemon juice
rosewater
Method
(Sweet Syrup)
1. In a medium
sized pot, add the sugar and water and place over medium high heat.
2. Stir slightly,
making sure not the move the mixture around too much or the sugar will
crystalize.
3. Once the syrup
is somewhat thick, stir in the lemon juice and rosewater.
4. Let it boil for
a couple of minutes before removing off the heat.
5. Let it cool
until you prepare Znoud El Sit.
Method
(Znoud El Sit)
1. Cut the phyllo
pastry into long strips, around 3 inches wide or according to how long you want
your individual pieces to be.
2. Cover with a
damp, clean kitchen towel until ready to use.
3. Preheat your
oven to medium heat.
4. On your work
surface, add one strip of the phyllo pastry horizontally with another on top
vertically (like a plus sign).
5. Brush with
butter or ghee.
6. Add one
tablespoon of the kashta in the center, fold the sides over the center, then
the lower piece, creating a pocket. Proceed to wrap it into the top piece,
creating a roll. (Please see note 1).
7. Repeat with all
remaining pieces.
8. In a greased
baking pan, line your Znoud El Sit pieces tightly together and generously brush
with the remaining butter or ghee.
9. Bake in the oven
for 12 minutes or until golden and crispy.
10. Take it out of
the oven and set aside to cool slightly.
11. Once cooled, drizzle
the sweet syrup on top and garnish with crushed pistachios.
1. This may sound a
bit complicated, but it’s easier than you think, and it also makes sure that
all that delicious kashta doesn’t leak over sides while Znoud El Sit is being
cooked. Alternatively, you can just place the two pieces of phyllo over each
other, add a tablespoon of the cream mixture, and roll into a basic roll.
KEYWORD
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