Ba2lawa

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 185 degrees Celsius.
  2. 2Preheat oven to 185 degrees Celsius.
  3. 3Preheat oven to 185 degrees Celsius.
  4. 4Combine toasted hazelnuts, white sugar, brown sugar, coconut flakes, and cinnamon for the filling.
  5. 5Combine toasted hazelnuts, white sugar, brown sugar, coconut flakes, and cinnamon for the filling.
  6. 6Combine toasted hazelnuts, white sugar, brown sugar, coconut flakes, and cinnamon for the filling.
  7. 7Layer the jouzaa leaves in a baking dish, brushing each layer with melted butter and ghee.
  8. 8Layer the jouzaa leaves in a baking dish, brushing each layer with melted butter and ghee.
  9. 9Layer the jouzaa leaves in a baking dish, brushing each layer with melted butter and ghee.
  10. 10Spread the hazelnut filling evenly over the layered dough.
  11. 11Spread the hazelnut filling evenly over the layered dough.
  12. 12Spread the hazelnut filling evenly over the layered dough.
  13. 13Cover the filling with more layers of jouzaa leaves, brushing each with butter and ghee.
  14. 14Cover the filling with more layers of jouzaa leaves, brushing each with butter and ghee.
  15. 15Cover the filling with more layers of jouzaa leaves, brushing each with butter and ghee.
  16. 16Score the top layers of dough into desired shapes.
  17. 17Score the top layers of dough into desired shapes.
  18. 18Score the top layers of dough into desired shapes.
  19. 19Bake at 185 degrees Celsius for 20-30 minutes, or until golden brown and crispy.
  20. 20Bake at 185 degrees Celsius for 20-30 minutes, or until golden brown and crispy.
  21. 21Bake at 185 degrees Celsius for 20-30 minutes, or until golden brown and crispy.
  22. 22Pour cold syrup over the hot ba2lawa immediately after baking.
  23. 23Pour cold syrup over the hot ba2lawa immediately after baking.
  24. 24Pour cold syrup over the hot ba2lawa immediately after baking.
  25. 25Let the ba2lawa soak in the syrup before serving.
  26. 26Let the ba2lawa soak in the syrup before serving.
  27. 27Let the ba2lawa soak in the syrup before serving.

Ingredients

  • 0.5 package Jouzaa leaves dough
  • 0.5 package Jouzaa leaves dough
  • 0.5 package Jouzaa leaves dough
  • 1.5 cup Hazelnuts, toasted and peeled
  • 1.5 cup Hazelnuts, toasted and peeled
  • 1.5 cup Hazelnuts, toasted and peeled
  • 0.25 cup White sugar
  • 0.25 cup White sugar
  • 0.25 cup White sugar
  • 0.25 cup Brown sugar
  • 0.25 cup Brown sugar
  • 0.25 cup Brown sugar
  • 0.25 cup Coconut flakes
  • 0.25 cup Coconut flakes
  • 0.25 cup Coconut flakes
  • pinch Cinnamon
  • pinch Cinnamon
  • pinch Cinnamon
  • 2 tablespoons Butter, melted
  • 2 tablespoons Butter, melted
  • 2 tablespoons Butter, melted
  • 2 cups Ghee, melted
  • 2 cups Ghee, melted
  • 2 cups Ghee, melted
  • for soaking Cold syrup
  • for soaking Cold syrup
  • for soaking Cold syrup

Equipment

Baking dish