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Bellawrieh

Swisskaese
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Swisskaese

Swisskaese

Posted
Posted

Does anyone have a recipe for Bellawrieh?

Is the dough shredded phyllo? If so, how shredded is shredded? Is the bottom and top shredded dough?

I was thinking of experimenting using ras al hanut to mix in with the pistachios. Does that sound off the wall?

Swisskaese

Swisskaese

Posted
  • Topic Starter
Posted

After a little bit of research, I realise that the dough for this pastry is not phyllo dough. Would a mamoul dough work for this dessert?

ohev'ochel

ohev'ochel

Posted
Posted
After a little bit of research, I realise that the dough for this pastry is not phyllo dough. Would a mamoul dough work for this dessert?

michelle,

it is made with kataif(i), which is very finely shredded phyllo dough. ma'amoul dough wouldn't really give u the right texture. b'hatzlecha. :wink:

Swisskaese

Swisskaese

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Posted

Todah Ohev Ochel for the info

I must I eaten something else. I am familiar with Basma, it wasn't that. Although, I really like it.

scubadoo97

scubadoo97

Posted
Posted

How different is this from kanafeh? Our family made kanafi with shredded wheat (or at least I thought it was shredded wheat) and it was filled with pistachios or a soft sweet white cheese. I know phyllo dough is sold in a shredded form as kataifi dough.

ohev'ochel

ohev'ochel

Posted
Posted (edited)
How different is this from kanafeh?  Our family made kanafi with shredded wheat (or at least I thought it was shredded wheat) and it was filled with pistachios or a soft sweet white cheese.  I know phyllo dough is sold in a shredded form as kataifi dough.

alot of the pastries are distinguished by what fillings go into them and are sometimes variations on the same theme.

knafi or knafeh, from my knowledge and experience, is usually filled with cheese (often riccotta type cheese) or cream (jibn or ashta in arabic) and then has the sugar syrup poured over it. it is also typically served warm. the dough is the kataifi as u mention. i know people who make it the quick way with those large shredded wheat cereal "things" that look like pillows.

eta: forgot to say it can be made also with a semolina type top and bottom. had some of that at a friend's last night [who hates the texture of kadaifi]. interestingly, if u look here Elie shows u how (near the end of the post). I have also had a version made with, believe it or not, couscous. it is called Jerusalem kadafa. It was good but a bit odd, IMO. Goes to show there are many variations on the same theme.

Edited by ohev'ochel (log)
Nicolai

Nicolai

Posted
Posted

The paste is refered to as Ismallieh and is common for:

- Ismallieh

- Borma or Mabroma

- Ballorieh

- Ech El Bulbol

- ...etc

This string pastry cannot be made at home and requires specialised equipment.

Usually, people buy it ready made and cook it to their liking.

Swisskaese

Swisskaese

Posted
  • Topic Starter
Posted (edited)
The paste is refered to as Ismallieh and is common for:

- Ismallieh

- Borma or Mabroma

- Ballorieh

- Ech El Bulbol

- ...etc

This string pastry cannot be made at home and requires specialised equipment.

Usually, people buy it ready made and cook it to their liking.

Thanks Nicolai. I am going to ask a Druze couple that sells baklawa at a local food fair every Friday. Maybe they can tell me where to buy it. They don't sell at at the supermarkets here. Maybe I can find it in the Shuk. Most people buy ready-made baklawa and don't bother making it at home, but I would like to try making it myself.

Edited by Swisskaese (log)
Nicolai

Nicolai

Posted
Posted

Probably the only place to buy String pastry is at your local Arabic sweets shop.

As for the other Baklawa and if you want the genuine McCoy then Plueeeeeae don't use the Phylo pastry but do your own pastry and play with the fillings to your liking.

Having said that, it will take you the best part of the day to do the Baklawa pastry at home but everybody will bow to your kitchen skills.

Swisskaese

Swisskaese

Posted
  • Topic Starter
Posted
Probably the only place to buy String pastry is at your local Arabic sweets shop.

As for the other Baklawa and if you want the genuine McCoy then Plueeeeeae don't use the Phylo pastry but do your own pastry and play with the fillings to your liking.

Having said that, it will take you the best part of the day to do the Baklawa pastry at home but everybody will bow to your kitchen skills.

I don't know if I am that brave. I yet to make strudel dough. Maybe next time I am in London you will give me a lesson. :smile:

  • 8 years later...
Evelin

Evelin

Posted
Posted

Hi there..I wanted to know if anyo find any recipe..I can get that kind of doughne knows how to make ballorieh. I can get all the needed ingredients but I cant find a recipe. I know that for Ballorieh you need that kind of special dough that looks like shredded noodles. Also I can get that here..All I need know is a recipe and some instructions please. I hope someone can help me with that. Thanks a lot.

Nicolai

Nicolai

Posted
Posted (edited)

Why do you want to create Ballorieh? Much simpler to buy it ready made.

 

It is Starch of arrowroot or rice, potatoes...etc and water of loose paste constituency which is force passed through some contraption with small holes.

You can use a Pasta Vermicelli machine with the smallest holes like here:

 

http://www.ebay.com/itm/Manual-Pasta-Noodle-Machine-Maker-Noodle-Maker-Machine-/300824058122?pt=LH_DefaultDomain_0&hash=item460a82d90a

 

http://www.ebay.com/itm/Kitchen-Stainless-Steel-Pasta-Noodle-Maker-Fruit-Juicer-Press-Spaghetti-Machine-/111542451337?pt=LH_DefaultDomain_0&hash=item19f872bc89

 

http://www.ebay.com/itm/CTC-Takka-Pasta-Express-Model-X2000-Machine-Maker-11-Dies-Manual-Display-NEW-/151631060749?pt=LH_DefaultDomain_0&hash=item234dea5f0d

 

You dry the resulting vermicelli in a coldish oven or out in the open air until the vermicelli becomes brittle.

 

You wet the vermicelli with sugar syrup and line up a square baking tray and pack the bottom solid with a layer of vermicelli of 5mm and you layer your pistachio mixed with sugar and very lightly sugar syrup, the sugar should still be crunchy under the teeth. You pile up 10mm high and layer back the wet vermicelli tightly piled. Layer some more sugar syrup and let your eye guide you as you do not the Ballorieh swimming in syrup. It is just wetting the Ballorieh.

 

N.B. The Ballorieh dough is never baked or toasted

N.B.B. Easy on wetting with sugar syrup for all the ingredients. The wetting for the vermicelli is simply to make them maleable.

 

 

Enjoy

Edited by Nicolai (log)
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