THE EGYPTIAN SWEETS

the Egyptians Sweets The desserts are a real passion in the kitchen Egyptian, particularly with regard to the typical pastries very sweet and sticky. The general term with which they are defined these pastries rich sugar is baklava: layers of puff pastry stuffed of grain walnuts and pistachios and imbued with the syrup. They are cooked in large teglie and then cut in the typical form diamond before being sold to weight. Other sweet typical of Egyptian cuisine is the Konafa, obtained by pouring a liquid batter on a hot metal plate to form wires immediately removed so that remain soft. You then ammonticchiati on a soft cheese or cream. The konafa is often associated with holidays and is always consumed during the period of Ramadan. Mostly used in Egyptian cuisine is a cream addensata with end of maize flour, often scented with rose water and decorated with coconut or chopped almonds, called muhalabiya, which can be found in all ristorantidove inter alia is possible also order the ill-om, a sweet to sfoglie with nuts and raisins, impregnated with cream and milk and baked.