مبرومة بالقشطة البلدية

Prepare the coarse kunafa dough, allow it to defrost if it is frozen, and then roll it out well

Take an appropriate amount of it, and shape it into a long rectangle with no gaps. After that, spray a little water with a sprayer to make it easier to shape.

Stuff the dough with a kilo of municipal cream and a handful of pistachios, then roll the dough along its length to form a roll.

Arrange the rolls in an oven tray, then repeat the process until all the dough is used up, as there is enough dough to make approximately 7 rolls.

Melt 3 cups of clarified ghee, then pour it over the kunafa rolls while they are still hot

Enter the tray into a preheated oven on the bottom rack at medium temperature and leave it for 30 minutes until browned on the bottom

Flip them over and let them cook until they are golden brown on all sides.

Prepare the syrup by putting 3 cups of sugar and 1.5 cups of water on the fire, let it boil for 10 minutes, then add a teaspoon of lemon juice before removing it from the heat.

After removing the Mabrouma from the oven, we drain the excess ghee, then soak it with warm syrup.

Garnish with pistachios and allow to soak up the syrup well before serving.