حلويات سمر. برازق

so I made my own samneh and will try it with it	I advice you to add water only without eggs until the dough is combined
I will try over and over again	I am looking forward to see the photos of your makings! do you know the exact name, which ingredient? So what is flour zero? the one I just did are very crispy but not yet at all the same taste

Also, an important tip is to make the dough piece thin when baking to make it crunchy.

6

حفلات خارجية: which amount of baking powder you used? In case you want to add eggs you can add one or two and reduce the amount of water
برازق: Make sure that the flour is "zero" and use ghee instead of butter to get the exact flavor
سمر بدري: I did not use baking powder and I added the water slowly, you may not need the whole cup

the one used for pasta? and the first time I tried it, I used canned Samneh and it was an awful taste	I will try to post a picture of the ingredient box• You can contact me on eyad8 outlook
Well to start with, I used the wrong flour	I think "mahlab" is used in the recipe you posted for taste and maybe this is the taste which you are missing

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12

وصفات حلويات صحية وسريعة: I am sure every pastry maker has its own secret ingredients
وصفات حلويات صحية وسريعة: I have here in front of me a box of diwan al Mhanna barazek and I am trying to match them in term of taste, crispiness and I am not there yet
كيفية صنع حلويات سهلة: I am only an amateur cook and I enjoy cooking desserts in my free time

thank you Eyad for your precious advice	by the way, on the ingredients of manna, they even mention mahlab

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