8 Serves
92 Mins
Prepare the Ishta filling by whisking milk and cornstarch in a saucepan over medium heat until thickened, then set aside to cool.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
104 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
477 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
8 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Shred the Konafa dough into small pieces and toss thoroughly with melted salted butter in a large mixing bowl.
Press half of the buttered dough into a round cake pan, spread the cooled Ishta cream evenly over the top, and cover with the remaining dough.
Bake in a preheated oven until the top is golden brown and crispy.
Remove from the oven and immediately pour the prepared sugar syrup over the hot Konafa to soak.
38
g59
g53
g
American
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