Warbat or Shuaibiyyat, is one of the well-known type of oriental sweets, it was first known in the Levant, then moved to many countries of the world, and there is a great demand for it in the blessed month of Ramadan, as it provides the body with energy and activity It is prepared in different ways, and with a variety of flavors.
It’s sold in all sweets shops in Arab countries. It is distinguished by its fragile texture due to the phyllo dough prepared from it. It is served stuffed with cream and watered with a large amount of syrup, which makes it an option for many people in the month of Ramadan to compensate for the calories they lost during the time of fasting. Cream curds can be prepared at home with simple ingredients and easy steps
Here Are Some Tip To Prepare The Warbat.
- For easy-to-prepare curds, you can use ready-made fresh cream, and apply the previous steps to prepare the curd recipe.
- You can also prepare this recipe and store it in an airtight container for two days at room temperature, and for five days in the refrigerator.
- For a healthier option, you can reduce the amount of syrup added to the syrup, and add a little honey to each bean.
- If you want to prepare the syrup at home, make sure that its consistency is somewhat thick, and that it is a little lukewarm and not completely cold, so that the syrups absorb it better.
Also Read: Osmalieh With Cream 2 Recipes
Warbat With Cream
Prepare the cream first by heating the milk in a saucepan over medium heat.
Add the cream, starch, and sugar and stir the ingredients with a wooden spoon until it boils.
Add the toast and keep stirring until you get a thick cream.
Remove the pot from the heat and set the cream aside to cool.
Roll out the warbat dough on a clean surface, then mix the ghee and oil in a bowl.
Brush each piece of dough with a little oil and ghee mixture.
Put all six wafers together and spread a little cream on the end of each piece, then fold it into a triangle.
Repeat until you have used up all the quantity.
Drain it in a tray greased with a little oil, then brush it with the remaining ghee.
Enter the tray into a hot oven at a temperature of one hundred and eighty degrees Celsius until it swells.
Put the tray under the grill until the face turns red, then take it out of the oven and pour the syrup over the warbat and decorate it with pistachios and lemon blossom.