Mabroomeh / Borma

submitted by Sister Rizan Aly

(recipe by Chef Ramzi from Lebanon)

Ingredients

Calories: 8820; Quantity: 2 kg; Time: 90 minutes

'Usmanli pastry or Kunfah pastry 1 kg

Pistachios chopped as desired/or left whole 5 cups
sugar syrup (see below how to prepare sugar syrup) 5 cups

oil 5 cups

Directions

1. Pour 3 cups of sugar syrup onto the pistachios and put in the oven until the syrup has frozen on it.

2. Divide the pastry into layer. Put on the table the first layer width 15 cm.

3. Pour one portion postachios in the middle of the pastry width wise then roll on them from both sides.

4. Pick the head (edge) side of the layer with your rite hand and start with your left hand to roll the pastry and pressing it at the same time until you reach to the other head of the pastry . Put ready roll in an oven saucepan and keep doing the rolls until your out of pastry and pistachios or either.

5. Take another oven saucepan similar in size to the first one or bigger and put it on the first oven saucepan that has the rolled borma in it. Press with the second oven pan on to the borma rolls in the first pan and add weights on it to help press the rolls down then leave it to stand in room temperature all night.

6. Take off the weights and the second pan. Pour the oil onto the borma rolls then put in oven until the pastry becomes brownish or golden brown.

7. Take out of oven and then drain the oil from the pan then pour the sugar syrup on it. When the borma cools we cut the long rolls into smaller rolls as desired shape. Serve... and enjoy!