1. For the syrup: 2. Put the sugar and the water into a large pan and boil for approx 10-15 minutes. Add the mazhar during the last couple of minutes. Allow to cool of slightly before pouring onto the khobz. 3. For the Khobz: 4. If making ground almonds at home - preferable - please coarsely chop them in a food processor until you have pieces the size of sago or large cous cous for example (ie not too fine). 5. With an electric whisk, beat the eggs until fluffy. Incorporate the sugar and butter into the eggs, whisking for at least 5 minutes. 6. Fold in the ground almonds, bread/toast, baking powder, lemon zest and vanilla essence. Take care not to knock the air out of the mixture. 7. Pour into a round metal tin approximately 50cm across and 35cm high. and level off. Cook in preheated oven at gas mark 5-6 for 40 minutes or until brown & a skewer comes out clean when inserted into the middle. 8. Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins - not to cook further only to aid absorbtion of the syrup. 9. Remove from oven and using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5'' in diameter. Put into metallic paper cases (so syrup doesn't soak through) or serve without cases. ---------------------------------------------------------------------------
Nutrition
Ingredients
