Fullah (Saudi Arabia)

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Fullah (Saudi Arabia) Empty Fullah (Saudi Arabia)

Post by Guest on Sun Jun 28, 2009 8:35 am

Fullah (Saudi Arabia) Sany3410

2 cups Arabic cream cheese (I use Kraft)
3/4 cup all purpose flour
2 tablespoons butter, room temperature
1/2 teaspoon yeast
3 tablespoons milk, warm
2 teaspoons cardamom, ground
Pinch of salt
Pinch of sugar
1 egg, beaten

1. In a large mixing bowl, add flour, cardamom, salt and sugar, mix well. Add cream cheese, butter, egg, yeast and warm milk; quickly mix to form dough. If dough is sticky, add more flour a little at a time to get a nice nonstick consistency. Place dough into bowl cover with towel and place in a warm spot allow to rise an hour.

2. In a sauté pan on medium heat add 1-inch sunflower oil, allow oil to warm up then reduce to low-medium. Roll dough with a rolling pin on a lightly floured surface, dough should be 1 cm thick. Place pieces into oil; allow cooking on each side until golden. Dough will puff up in size.

3. Drain fullah on paper towel. In a small bowl add sugar syrup, place fullah 1-2 at a time into bowl and allow soaking. Arrange in prepared plate and serve.

Yields: 2 dozen

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Fullah (Saudi Arabia) Empty Re: Fullah (Saudi Arabia)

Post by Guest on Sat Jan 04, 2014 11:46 pm

Sounds like a real treat I don't fry things very much at all but sometimes is ok. Also you could fill the middle with some jam, ishata, nutella or whatever else after it done cooking it would be like a mini doughnut they call them Tim bits here from Tim Horton's coffee shop. You would need to use a piping bag or zip lock bag to get it in there. There are many things you could do with this coat it with coconut flacks, dip in chocolate sauce, roll in crushed nuts so many ideas.

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