- 1 cup semolina
- 2 tablespoon butter
- 3 cups of water
- 1.5 cups of powdered sugar
- 300 grams kunefe cheese
- 1/2 teaspoon pine nuts
For the above:
If you can not find künefe cheese, you can use the same measure after you have left the unsalted white cheese in water overnight.
How is it prepared?
Take a pot of water and sugar and let it boil, this will be the salty bean of ours. After boiling, boil for about 5 more minutes and close the gold.
When the sherbet is boiling; take a non-stick saucepan butter and add the red pepper in the melted butter.
Stir in the flour for about 8 minutes until the color changes slightly.
Add the sherry prepared, the roasted rumble, slowly and constantly stirring, and continue stirring the semolina until all the sherry pulls.
Add the cheesecake cheese you have grated on top of the helvin and after mixing for another 1-2 minutes, close the bottom of the oven.
Close the cover of the tencer and wrap it around the kitchen nicely with the cover of the kitchen. This way the cheese in it will be completely melted.
In the meantime, warm up a non-stick baking pan nicely in January and add pine nuts into it. Roast the peanuts until the color changes and close the bottom of the oven.
After you have cooked the saucepan for about 10 minutes, open it and take the cheese semolina helix on a serving plate, serve it hot hot by garnishing with the pine nuts you roast.